Cut the cheddar cheese into small cubes and shred the processed cheese (required due to the melting salts and emulsifiers!). Pour into a small glass bowl, add the mayonnaise (not required, but tastes better) and hot sauce (the hottest you can find, nothing sloppy like Tabasco - alternatively fresh chilli).
Then pour in the milk and put everything in the microwave. Heat briefly (!) At the highest level, stir, heat briefly, stir, until you have a creamy, homogeneous sauce. Caution: Don`t let it get too hot!
When the sauce is warm, it is still fairly runny - when it cools it becomes significantly more viscous. If it is too thick, simply warm it up again and stir in milk, if it is too thin, add more cheese.
After cooling, stir in the very finely chopped, pickled jalapenos. Don`t worry about the spiciness, the fat contained dilutes the capsaicin pretty well.
When warmed up, the sauce goes well with burgers or as a dip with tortilla chips. It will keep for a few days in the refrigerator (covered with cling film).
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