Categories: Dressing/Sauces
Ingredients
- 2 small jalapeño peppers
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 8 oz sharp cheddar cheese, shredded (it's recommended to shred your own- pre-shredded cheese does not melt as well due to the added preservatives)
- cilantro, chopped
- Kosher salt (to taste)
Directions
- If you have a gas stove, use tongs to blacken all the sides of the two jalapeños (if you do not have a gas oven, place the jalapeños on a baking sheet and roast them under the broiler until all sides are blackened.) Place the roasted jalapeños in a small pan or bowl and cover tightly with plastic wrap. Allow the peppers to cool for 10-15 minutes. Use a paper towel to scrap off the blackened skin and continue to de-seed and chop the two peppers. Set aside. (This step can be done while the pretzel dough is rising.
- On the stovetop, melt the two tablespoons of butter in a small saucepan. Add the chopped jalapeños and stir until coated with butter. Whisk in the flour and continue to whisk until the peppers are coated (approximately 30 seconds.) Slowly whisk in the milk and continue to stir the mixture until it thickens, about 3-5 minutes. Remove the pan from the heat and mix in the shredded cheese. Continue to stir until all of the cheese has melted. Mix in the cilantro and kosher salt to taste. Serve immediately or reheat the dipping sauce in the microwave for approximately 45 second.