need (real) pimento cheese recipe
I have a a lot of ripe and ripening homegrown pimento peppers, and need a recipe for pimento cheese. OK, this should be simple, but I've never had fresh peppers to start with; assume roast them, but then what? Thank you!!!
I had the same question a few weeks ago when I got pimentos in my CSA box. I roasted them, peeled, chopped and made the pimento cheese as usual. I used a slightly different recipe than the one Gio linked but that one looks good too. I had more pimentos that I needed so I froze the rest for a repeat this winter.
16 oz. sharp cheddar, grated
1 large roasted sweet red pepper, diced
1 teaspoon Worcestershire sauce
1 teaspoon finely grated onion
1 1/2 cups mayonnaise
pinch of sugar (optional)
1 teaspoon of Sriracha (optional)
I just combine the first four ingredients with mayo until it looks creamy and evenly distributed. If the sweet peppers are not ripe enough, I may add a pinch of sugar to highlight their flavor. If I want spicy pimento cheese, I'll add Sriracha, but decrease the amount of Worcestershire sauce so it's not too tangy.
I grew up loving pimento cheese and like most of the "authentic" southern recipes that don't include cream cheese. I also love variations...like a Spanish version using manchego cheese and a bit of pimenton and the jarred red smoked piquillo peppers.
but here is a new favorite.
Once you find your perfect recipe from one of the ones below, try substituting asiago for the cheddar. It's a whole new take on pimento cheese!
I searched for and tried many recipes for pimento cheese. When I found this one, no more searching are trying. We could eat this by the spoonfuls, but don't let ourselves.
Homemade Pimento Cheese
Cut the pound of cheddar into four pieces and put in freezer for 30 minutes to an hour so it is easier to grate, then proceed. After letting the mixture refrigerate for 24 hours, the taste is wonderful.
1 lb sharp cheddar cheese (Think I will try using medium cheddar or a combination of 1/2 sharp and 1/2 medium sharp.)
1 4-oz jar pimentos (do not drain)
1 small can evaporated milk
1 cup Hellman's mayonnaise ( if you like it thinner, add 1/3 cup more) I like it thin
Put pieces of cheese in processor and grate; while still grating, add pimento and liquid from jar. Place cheese/pimento mixture in a bowl.
Add evaporated milk and Hellman’s to mixture in bowl and mix well with a spoon.
Leave in mixing bowl, refrigerate for several hours or overnight to thicken (overnight is best).
Makes almost a quart.