Fermented chilli queso dip

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This recipe is part of a series of ideas for using this lacto-fermented chilli sauce. Here, we’ve used its matured spiciness to add a kick to a classic queso dip, which is packed with cheese - perfect for scooping with tortilla chips.

First published in 2023
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Cheese sauce




Make the cheese sauce by placing the milk into a saucepan to warm through fairly gently - don’t let it boil

  • 350ml of whole milk

In a separate saucepan over medium heat, melt the butter. Add the flour, whisking to combine and make a roux. Continue to cook for a few minutes, whisking all the time to ensure it doesn’t stick and burn


Gradually add the warm milk a ladleful at a time, whisking to ensure it’s incorporated before adding the next. Once all the milk is added, reduce the heat to low


Add the cheeses and allow them to melt, whisking. Add a good dash of the lacto-fermented hot sauce and season with salt and pepper. Cover and set aside


In a separate frying pan or skillet, add a small dash of oil and soften the onion until translucent

  • oil, for cooking
  • 1 onion, finely chopped

Add the onions to the cheese sauce along with the jalapeños


Transfer the sauce to a shallow, wide serving dish and top with the diced tomato, fresh green chilli and coriander, along with an extra swirl of hot sauce. Serve with tortilla chips

First published in 2023

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