- 250 g Cheddar cheese
- 150 g Beer, stock, or milk
- 10 g Sodium citrate
- 25 g Red onion, chopped
- 25 g Tomato, chopped
- 25 g Jalapeño, chopped
- 5 g Coriander, chopped
- Salt & pepper to taste
Method
- Bring the liquid (beer, stock, or milk) to a boil.
- Add the sodium citrate and whisk in the cheese until emulsified.
- Remove from the heat, then add the rest of the ingredients.
- Keep warm in a small bowl over a coal or tea-light candle.
Tip: Serve with Santa Anna's Corn Chips