Although this recipe actually originated in the North, it is commonly called the “caviar of the South.” Pimento cheese spread is most easily described as a magical mixture of cheese, mayo, and pimentos, but each region has it’s own recipe. It’s great on crackers and event better on crackers with Hot Links (PITMASTER, see p. 133).
Prep time: 10 minutes
Yield: About 3 cups (744 g)
1 cup mayonnaise
1 1/2 cups shredded shard yellow Cheddar cheese
1 teaspoon garlic powder
1/4 teaspoon ground white pepper
1 teaspoon Worcestershire sauce
1 tablespoon Fermented Chile Sauce or Frank’s RedHot Original
1/4 cup diced pimento pepper
1 red jalapeño pepper, minced
2 scallion tops, sliced into thin rings
Kosher salt and ground black pepper, to taste
In a good processor, combine the mayonnaise, Cheddar cheese, garlic powder, white pepper, Worcestershire sauce, and Fermented Chile Sauce. Pulse until fully combined. Transfer the mixture to a bowl and fold in the pimentos, jalapeño, and scallion tops. Season to taste.
Refrigerate in a tightly sealed container for up to 2 weeks.
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