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Pimiento Cheese


By In Our Grandmothers' Kitchens (Visit website)




 

I have written before of my love of the summer BLT (or BOLT). Every once in a while, however, one of my guests is a vegetarian and doesn?t want the B in that delicious sandwich. So instead I haul out the cheese and serve CLTS (or COLTS).

 

I fell in love with pimiento cheese when I lived in Tennessee. I?m not sure why it never caught on here in Yankeeland, but I enjoy whipping up a batch from time to time.

 

Many of you will be appalled at the addition of salt to an already sodium-rich concoction so I?m making the salt optional, but it does bring the flavors out. Obviously, the hot peppers should be used to taste as well.

 


 

Ingredients:

 

1/2 pound sharp cheddar cheese, coarsely grated

1 7-ounce jar roasted red peppers, drained (reserve 1 tablespoon of the liquid) and finely chopped

2 jalapeño peppers, seeded and finely chopped

several turns of the pepper grinder

1 tablespoon red-pepper brine

salt to taste (start with 1/2 teaspoon)

mayonnaise to taste (start with 1 tablespoon)

 

Instructions:

 

In a medium bowl combine all ingredients. Stir to combine. If the mixture doesn?t hold together, add a little more mayonnaise. 


Chill the cheese blend for at least 1/2 hour. Makes about 1 cup compacted pimiento cheese.


 





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