HOME > Chowhound > Home Cooking >

Discussion

need (real) pimento cheese recipe

  • 22
  • Share

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. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. 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:

    http://virginiawillis.wordpress.com/2...

    Third recipe down.

    8 Replies
    1. re: Gio

      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

        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

          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

            Growing up, Mother's always had paprika.

        2. re: Gio

          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

            BAY'A
            Part One:
            http://chowhound.chow.com/topics/607868
            Part Two:
            http://chowhound.chow.com/topics/616454

            COTM:
            http://chowhound.chow.com/topics/648986

          2. re: Gio

            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

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

          3. 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

              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

                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

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

              2. 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

                  Wow - sounds yummy - thanks!

                  1. re: JungMann

                    I'm glad you mentioned Worchestershire sauce. It's in the Southern Living recipe that we use in our home.
                    http://www.southernliving.com/food/ki...

                  2. 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.

                    http://chowhound.chow.com/topics/9124...

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

                      1 Reply
                      1. re: Diane in Bexley

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

                      2. 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.

                        http://ansonmills.com/recipes/495?rec...

                        1. 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. 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.