Many years ago, we were at Glimmerview, the family name of my mom’s beach house in Morehead City, NC. I had heard that my brother-in-law, Craven, loved pimento cheese. I decided to invent my own version for him. Turns out everybody loves it! We even use it on a sandwich at JWU now in the Artisan Cafe. It’s spicy, tangy and delicious.
Ashley’s Spicy Pimento Cheese
Eat with crackers as an hors d’oeuvre or note that this goes perfectly with a slice of garden-fresh tomato on a sandwich for a summertime treat! Enjoy!
Equipment
- Equipment: large grate cheese grater, large-sized mixing bowl, cutting board, chef’s knife, food processor, rubber spatula
Ingredients
Ingredients:
- 24 ounces Sharp Cheddar Cheese
- ½ bunch Scallions finely sliced both green & white parts
- 4 ounces Diced Pimentos
- 4 ounces Pickled Jalapenos including juice
- 2 teaspoons Worcestershire Sauce
- ½ teaspoon Tabasco Sauce
- 1 cup Mayonnaise
- 1 teaspoon Kosher Salt
- 1 teaspoon ground Black Pepper
Instructions
- Gather ingredients.
- In a large-sized mixing bowl, using the large hole grated size of a cheese grater (or with the grate attachment on your food processor), grate the sharp cheddar cheese. (Do not use bought shredded cheese!)
- Wash the scallions well in cold water. Using a chef’s knife and cutting board, finely mince the scallions.
- Add the scallions to the cheese in the mixing bowl.
- Pulse the pimentos and jalapenos in a food processor (or coarsely chop by hand.) Add the coarsely chopped pimentos and jalapenos to the other ingredients in the mixing bowl.
- Add the Worcestershire sauce, Tabasco sauce, mayonnaise, salt and pepper to the cheese as well.
- Mix thoroughly with a rubber spatula.
- Chef Note: Taste and adjust seasonings if you would prefer it spicier or saltier. If you would like it to be more spreadable, add a bit more mayonnaise.
- Refrigerate until ready to serve.
Leave a Reply