For the tomato jam: In a pot, boil water and cut an X on the bottom of the tomatoes. Drop and boil them while for 10-15 seconds, then carefully remove them and place them in an ice bath. Quickly peel, quarter, and remove seeds.

Remove water from the pot and use the same pot to make tomato jam. Add peeled, de-seeded, chopped tomatoes, along with the rest of the ingredients, and simmer over medium heat for 30-45 minutes, until thickened. Taste and season accordingly. Set aside.

For the herb aioli: In a blender, blend all but the milk. Add milk to adjust thickness and season accordingly with salt and pepper.

For the fritters: To form fritters, in a large bowl combine the shredded cheddar cheeses with the Heluva Good! Nacho Queso Supreme Dip. Add minced peppers and stir until combined. Let chill in the freezer for 20 minutes, this will aid in the forming of the fritters.

Form the cold cheese mixture using a small scoop and roll between hands. You can bread them with a 1,2,3 breader (flour, egg, panko) immediately or let them chill again in the freezer, this will depend on the ambient temperature in your kitchen. Once ready to bread the formed fritters, bread by dipping in flour, egg, and panko.

Repeat the egg and flour breading once again, to get a nice crust.

Prepare your frying oil, heat to 350F, and fry the fritters a couple at a time, until golden brown, around 2-3 minutes. You can serve them immediately alongside the sauces, or you can hold them in a 350F oven to keep warm if you’re frying more than one batch.

These can be served as a party appetizer in a bowl with the sauces on the side, or as a plated appetizer with the sauces both under and over the hot fritters, topped with fresh cilantro or microgreens.