5 medium tomatoes, peeled, seeded, and sliced
1 large onion, chopped
2 teaspoons olive oil
2 jalapeno peppers, seeded, cored, and chopped
7 ounces sharp cheddar cheese, grated
1/3 cup of heavy cream
salt and black pepper
hot red pepper sauce
2 sprigs fresh cilantro for garnish

5 medium tomatoes, peeled, seeded, and sliced 1 large onion, chopped 2 teaspoons olive oil 2 jalapeno peppers, seeded, cored, and chopped 7 ounces sharp cheddar cheese, grated 1/3 cup of heavy cream 2 sprigs fresh cilantro for garnish

1. In a small saucepan over low heat, heat the oil. Saute onion for 5 minutes, stirring occasionally, until softened.

2. Add cream to softened onions in pan and raise heat. Just before cream reaches simmering point, add cheese and stir until it melts.

3. Add tomatoes and jalapenos to pan and stir gently. Season carefully to taste with salt, pepper and hot red pepper sauce.

4. Strip cilantro leaves from stems. Pour dip into a warm serving bowl, garnish with the coriander and serve with corn chips or triangles of soft tortilla or pita bread.