Spicy and colorful Pimento Cheese Recipe--ingredients sprinkled throughout the blog entry (in bold) because I was probably sleepy when I wrote it. Sorry.1 lb. sharp cheddar, grated
1 lb. Kraft American cheese, grated
Tip #1: Put your cheeses in the freezer about 30 or 40 minutes before you intend to grate them. If grating them in a food processor, you'll have an easier time cleaning up if you process the softest cheese first and the hardest cheese last. The Kraft, most especially, needs to be very very cold to grate it in a processor and it's certainly easier to grate by hand if it's very cold.
1/4 to 1 lb. jalApeños, (depending on your Jalatolerañce) blackened, skinned, seeded and chopped. I used 1 lb. in this recipe. Blackening and skinning them is a pain and it isn't fast but it's definitely cheap and tasty. I blacken mine on a pan under the gas broiler. Once blackened, stuff them in a plastic bag and seal them to let them sweat a bit, it makes them easier to peel. I peel
them under cool running water using a serrated blade to scrape the skin off, it comes off easily, then cut off the stem, cut in half, and scrape out seeds with knife. Tip #2: If you blacken these over a hot enough flame (they make special equipment just for this purpose) they're much easier to peel. There are several ways to blacken peppers, I used to do it right on top of the stove over the gas flame, but it took too long and required non-stop fussing. There are several devices that can be purchased for roasting peppers, the one I covet is a large basket that sits over a live fire--it has a handle and the basket is meant to be constantly turned over the flames. It's like playing Jalabiñgo with fire! This Roaster looks a little more practical though for roasting peppers inside the house. If roasting them outdoors, laying them on a lit grill isn't enough, the peppers need to be really close to, if not in, the flames. The kitchen torch I use is fairly useless for blackening peppers, perhaps a better one than I have would work.
2 four ounce jars of pimentos or you can chop up fire roasted red peppers--I used nearly a whole 12 ounce container of fire roasted red peppers in this recipe. I buy our fire roasted red peppers at the Dollar Tree! The cost is less than half what I pay at the grocery store!
1 packet of Splenda. You could use sugar, but it's granulated and may not blend as well through the spread. The Splenda is very fine, blends well through the spread, and isn't overly sweet.
1 1/3 cups of mayonaise
1/4 tsp. coarsely ground black pepper
Combine all ingredients and mix well. Serve as canapes, on celery sticks, on pork rinds (those big-honkin' awesome ones), in a warm corn tortilla, or as a sandwich. The roasted jalapeno makes this pimento cheese spread taste like something muy especial! Enjoy!
2 four ounce jars of pimentos or you can chop up fire roasted red peppers--I used nearly a whole 12 ounce container of fire roasted red peppers in this recipe. I buy our fire roasted red peppers at the Dollar Tree! The cost is less than half what I pay at the grocery store!
1 packet of Splenda. You could use sugar, but it's granulated and may not blend as well through the spread. The Splenda is very fine, blends well through the spread, and isn't overly sweet.
1 1/3 cups of mayonaise
1/4 tsp. coarsely ground black pepper
Combine all ingredients and mix well. Serve as canapes, on celery sticks, on pork rinds (those big-honkin' awesome ones), in a warm corn tortilla, or as a sandwich. The roasted jalapeno makes this pimento cheese spread taste like something muy especial! Enjoy!
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