chilli con quesorating:
2 tbsp butter
1 medium onion, chopped
1 jar jalapenos, drained and chopped (I usually use the already sliced green ones)
1 tin tomatoes, undrained and chopped
1 jar pimiento peppers, drained and chopped (I usually use the roasted red ones)
About 200 g cheddar cheese, grated
salt & pepper to taste
Saute the onion in the butter in a medium saucepan
Add the next 3 ingredients
Heat to boiling, then reduce heat and allow to simmer for 10-15 mins to meld flavours.
Add cheese, mixing thoroughly until melted.
This recipe was originally posted somewhere on the net (sorry, no link anymore, but possibly recipezaar) by a guy called Mark Hopkins and he credits it as a joint effort between his grandmother, who lived on the Mexican border of Arizona and her Mexican maid.
It's a great dip and really tasty - always goes down well, but be warned - put the pan you cooked it in to soak immediately. Once it's cooled, it sets like concrete!