Directions

1. Cut cheese into 1-inch chunks. Chop jalapeños into 1/4-inch pieces. Chop any large tomato pieces. Pro tip: Wear gloves when chopping up the jalapeños and avoid touching your mouth or eyes.
2. Set aside 1 tablespoon each diced jalapeños and tomatoes. Put the remaining tomatoes (but not their liquid) and jalapeños, the jalapeño pickling juice, garlic powder, cumin, and pepper in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, and cook until liquid has reduced by roughly half, about 5 minutes.
3. Add cheese to pan and cook, whisking frequently, until cheese has melted, 4-5 minutes.
4. Remove pan from heat and stir in green onions. Thin texture with 1 tablespoon of reserved tomato liquid at a time if queso is too thick. Taste queso and add salt and hot sauce to taste if you like.
5. Pour dip into a serving bowl. Top with reserved diced tomatoes and jalapeños. Serve immediately with chips for dipping. Chill any leftover dip in an airtight container up to 1 week. To rewarm, heat queso over low heat, stirring frequently, or microwave on high heat, stirring often.