Pimento Cheese is awesome.
Eat it on crackers, make a grilled cheese with it, make a cheese steak with it, use it as a body rub.
|Mise en Place|
|1/2 cup||mayo||12 oz||grated sharp cheddar|
|8 oz||pimentos||1/4 cup||cream cheese|
|franks hot sauce|
|Large mixing Bowl|
There are many ways to make this, it depends on how you want the consistency of the cheddar.
If you want creamy with bits of cheddar, put everything into the food processor and pulse it till combined. Adjust salt and go from there. You will probably need to scrape down the sides a few times.
If you want more chunky, put everything into the food processor (or use a stick blender) except for the cheddar. Once combined and salt is where you want it, fold it into the cheddar. This is the version in the picture.
This stuff is resilient. You can’t really screw it up, and you’ll figure out just exactly what you like over time. I suggest making this often!
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