4 ounces shdredded Cheddar, halved
3 ounces grated Gruyère
2 ounces grated Parmesan
1 1/2 quart heavy cream
4 ounces piquillo or roasted peppers
4 ounces pickled okra
4 ounces unsalted butter
2 shallots, diced
1 yellow onion, diced
1/2 teaspoon cayenne
1 teaspoon paprika
Salt and pepper, to taste
In a large sauce pot, saute the shallots and onions in butter until translucent. Add in flour and cook for 6 minutes over medium to low heat, constantly stirring to ensure that the mixture doesn't burn.
Add heavy cream and bring to a simmer; continue simmering until liquid is reduced by 25 percent.
Fold in the remaining ingredients and simmer for 15-25 minutes, or until all the cheese is melted.
Season fondue with cayenne, paprika, salt, and pepper. Transfer the cheese sauce to a food processor or blender and blend until smooth. Serve in suitable bowl with crackers, chips, or your favorite snack.