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Fry the finely chopped jalepenos in some olive oil.
After a few minutes add the finely chopped tomatoes and cook down for another 5 mins.
Add the butter and melt.
Add the flour and cook for a few mins.
Gradually add the milk stirring regularly to avoid lumps.
The sauce will thicken.
Once thickened, add the cheddar cheese and allow to melt.
You can always add a bit of extra milk if too thick
To finish add a big old glug of the juice from the jalepeno jar.
Then smother and dip to your heart’s content.