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need (real) pimento cheese recipe

Stumptown Sep 9, 2013 06:23 AM

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!!!

  1. Gio Sep 9, 2013 06:32 AM

    As far as I'm concerned Virginia Willis has the best Pimento Cheese recipe. She's a southern gal through and through. Here's a link to her recipe from her book Bon Appetit Y'All:


    Third recipe down.

    8 Replies
    1. re: Gio
      Veggo Sep 9, 2013 06:37 AM

      I have been adding a teaspoon of cayenne to my batches of PC, and using it more as a dip than in sandwiches. Cabot cheddar, Dukes mayo, Mancini roasted peppers. Easy and addictive.

      1. re: Veggo
        Gio Sep 9, 2013 07:58 AM

        That does sound good, Veggo. I really don't make it very often but, now I'll add a bit of cayenne. A teaspoon would be too hot for me, though. Just a scant half teaspoon will do.

        1. re: Veggo
          kitchengardengal Sep 9, 2013 04:50 PM

          I stubbornly make mine with the 3 ingredients only. Sharp cheddar, Duke's and roasted red peppers. But I have to admit, Veggo, the cayenne sounds good.

          1. re: kitchengardengal
            c oliver Sep 9, 2013 04:54 PM

            Growing up, Mother's always had paprika.

        2. re: Gio
          greygarious Sep 9, 2013 11:26 AM

          That book has been a CH Cookbook of the Month. Check the COTM threads to find opinions of, and variations on, VW's recipe.

          1. re: greygarious
            Gio Sep 9, 2013 11:47 AM

            Part One:
            Part Two:


          2. re: Gio
            Stumptown Sep 11, 2013 07:56 AM

            oh oh oh oh oh!!! Made this last night with my garden's roasted pimentos...I could eat a stupid amount of this, then eat more. Thank you for the recommendation!!!

            1. re: Stumptown
              Gio Sep 11, 2013 08:54 AM

              Oh good! So happy you liked it. Virginia Willis' recipes always delight.

          3. tcamp Sep 9, 2013 06:45 AM

            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.

            3 Replies
            1. re: tcamp
              Stumptown Sep 9, 2013 07:09 AM

              Thank you so much, everyone! I have peppers coming out my ears this year, and never grew the pimentos before. Looking forward to this evening/making pimento cheese...and will freeze the rest.

              1. re: Stumptown
                Veggo Sep 9, 2013 07:13 AM

                You can use a coarse grater for the cheddar to speed along the process - it still melds in smoothly with the other ingredients.

                1. re: Stumptown
                  Ttrockwood Sep 9, 2013 04:48 PM

                  What if you make pimentos stuffed with pimento cheese? Like a playful version of a chile relleno.......

              2. JungMann Sep 9, 2013 07:19 AM

                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.

                2 Replies
                1. re: JungMann
                  Stumptown Sep 9, 2013 07:24 AM

                  Wow - sounds yummy - thanks!

                  1. re: JungMann
                    AreBe Sep 11, 2013 09:21 AM

                    I'm glad you mentioned Worchestershire sauce. It's in the Southern Living recipe that we use in our home.

                  2. c oliver Sep 9, 2013 08:32 AM

                    I tried this recently and it was GREAT! And so, so easy and quick. HIghly recommend. I'm just wondering if something needs to be 'done' to the fresh peppers. I've only had it with jarred ones.


                    1. d
                      Diane in Bexley Sep 9, 2013 08:32 AM

                      I like to add a little chipotle pepper in adobo sauce to crank up the spice.

                      1 Reply
                      1. re: Diane in Bexley
                        c oliver Sep 9, 2013 08:51 AM

                        Ooh, really like that! I like those in many things. Thanks for the rec.

                      2. m
                        Madrid Sep 9, 2013 01:38 PM

                        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.


                        1. KatheM Sep 11, 2013 08:22 AM

                          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!

                          1. Wtg2Retire Sep 11, 2013 12:40 PM

                            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.

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