In a saucepan, melt butter and saute the minced jalapeno peppers until tender, about 4 minutes. Set aside.
In a separate pot, add water and sodium citrate. Whisk until dissolved. Heat so the water is hot, but not boiling.
Sprinkle some of the grated cheese into the hot water and use an immersion to blend the cheese into water. Continue until all the cheese is blended in. If the queso dip is still to thin in consistency, it may be necessary to add a bit more cheese (maybe up to 1 more cup). Remove from the heat.
Stir in the jalapeno peppers, tomatoes an cilantro.
Serve warm with tortilla chips.
Recipe is adapted from the Modernist Cuisine at Home cookbook