jalapeño pimento cheese
Over my 20-something years as a Southern girl, I have definitely become quite the pimento cheese connoisseur. I love trying pimento cheese at restaurants, seeing how different chefs use different flavors and ways to serve this southern classic. For me, pimento cheese is much more than something to serve at a Bridal Shower. It is the perfect staple to have in your fridge not just for snacking, but to throw in recipes that you would not expect, or think, to do so.
Shredding the cheese fresh and finely is one of the most important things to do when it comes to making the perfect pimento cheese. That 'chalky' residue that comes on pre-shredded cheese just does not work well here. They put that chalky stuff to preserve the grated cheese and it never, and I promise you NEVER, turns out the same. This goes for any recipe. Buy the block. Grate your own. I know that is so Ina of me to say, but there is a definite difference.
I know with the fresh jalapeño and the hot sauce this recipe could seem as though it would be too hot, but just trust me, it has the perfect amount of kick. Obviously you can omit both if you really wanted, but I can promise you, it just wouldn't be the same.
I love to throw pimento cheese in all kinds of recipes so stay tuned to see what I use it with next!
Jalapeño Pimento Cheese
- 1 8oz block extra sharp cheddar cheese
- 1 small jar diced pimentos
- 1/4 cup mayo (add more if it seems too dry)
- 1 diced, seeds removed, fresh jalapeño
- Franks Red Hot, to taste
- 1 pinch onion powder
- 1 teaspoon yellow mustard
- freshly ground pepper
1. Mix all ingredients in a medium sized bowl until smooth. Chill and serve!
Until next time, happy cooking!