WE COOK! Queso Blanco & Habanero Carrot Hot Sauce – Xaco Taco

Chow Fun Food Group owns and operates the most critically acclaimed restaurants in Providence, Rhode Island: Ten Steak & Sushi, Xaco Taco, Harry’s Bar & Burger, OZ Tacos & Tequila and the newest addition to the group, Ten Prime Seafood.

Guests can expect the unexpected when they dine at their restaurants. From the heart and soul that goes into their food to the innovative cocktails being poured Chow Fun Food Group offers something for every palate.

This week’s recipe:

Queso Blanco

Ingredients

1 cup whole milk

1/3 cup hot cherry peppers, roughly chopped

1/3 cup roasted poblano chile, roughly chopped

2 (12 oz.) packages white American cheese cut into small cubes. Or 32 slices of white American cheese

Method

Heat milk, cherry peppers, and cheese in a 4 quart saucepan over medium low heat until cheese has melted, and sauce has thickened, about 30 minutes.

Serve with freshly made corn tortilla chips for dipping or ladle over chips with your favorite toppings to make really good nachos.

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Habanero Carrot Hot Sauce

Ingredients

1 cup minced garlic

1 pound carrots (peeled and chopped)

2 cups diced white onion

5 oz. fresh habanero chili (stems removed)

5 cups apple cider vinegar

¼ cup kosher salt

1 TB granulated sugar

Method:

In a medium saucepan, combine the carrot, onion, habanero chile, vinegar, garlic, salt, sugar and 2.5 cups water.  Bring to a boil, lower the heat to a simmer, partially cover the pot and cook for about 20 minutes until the carrots are fork tender.  Let cool.  Next, process mixture in a blender until smooth, you may have to do this in batches.  Strain mixture through a medium sieve and refrigerate until needed.

Yields: 2.5 quarts

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