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1
Start browning the sausage in a skillet, breaking it into small pieces as you would for tacos.
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2
Cut the cheese into cubes and throw them in the crock pot with the 2 cans of DRAINED Hot Rotel. You can go ahead and turn it on to get the melting process started.
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3
When the sausage is fully cooked, drain the fat and add it to the crock pot.
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4
Prepare yourself and your kitchen for cutting hot chillis/peppers. You do not want to touch anything that you dont need to, ESPECIALLY the cover to the crock pot, because it will get on everyone so just leave it off. Wash your hands several times afterwards.
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5
Chop/dice the jalapenos fairly well, and the habeneros VERY well. Add to crock pot. As long as you leave about 2 hours for the peppers to cook in the cheese, the actual pepper pieces will not be much spicier than the dip itself.
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6
Stir occasionally, and implement step 7 as needed.
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7
The salsa is a trick I use for any cheese dip. Because you've used fresh peppers and drained the rotel, the dip will be thick. The salsas primary role is thickness control. You can always thin out a dip, but it takes a long time to thicken one out. Just add a spoon full at a time until it's just right. After it sits out for a while it might need more.
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8
Throw in something new and let me know! I think some beans would go in nicely, or some chili.
