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Cut Velveeta into cubes and place in a medium saucepan.
Add cayenne pepper, evaporated milk and 4-5 tablespoons brine from a can of pickled jalapenos.
Heat over medium-low, stirring constantly with a silicone spatula until cheese is fully melted and sauce is combined.
Taste for flavor and adjust with additional cayenne pepper and/or jalapeno brine.
Serve hot. The sauce thickens as it cools.