Description
The combination of cheddar cheese, mayonnaise, and jarred pimentos might sound strange … until you try it. It’s dangerously addicting, especially on Ritz crackers.
Inspired by the pimento cheese I had at a restaurant in Chattanooga last year, I now make my version with fresh roasted peppers and a jalapeno. The jalapeno gives it the perfect amount of spicy kick to balance out the sweet peppers and sharp cheese.
Ingredients
- 2 whole Red Bell Peppers
- 1 whole Jalapeno Pepper
- ½ pounds Extra Sharp White Cheddar
- ½ pounds Extra-sharp Orange Cheddar
- Salt And Pepper, to taste
- ½ cups Mayonnaise
Preparation
Roast the red bell peppers and jalapeno over flame on a gas stove or under a hot broiler until the skins are blackened. Transfer to a tightly sealed bowl or bag and let steam for 15 minutes (this will loosen the skin and make them easier to peel). Peel the peppers and remove the seeds. Finely chop and set aside.
Grate the cheeses into a large bowl. Stir in the peppers, salt, pepper, and mayonnaise. Mash it with a fork until it gets to a spreadable consistency.
Chill for at least 2 hours. Serve with Ritz crackers and celery sticks.
Loosely adapted from Epicurious.
