I am a big fan of pimento cheese. I like it very much on Triscuit crackers. My wife introduced this to me a long time ago and I became a fan. You can spread it on tortillas and roll it up and make appetizers for guests by slicing little roll ups from the tortilla as well as many other nice uses.
So, I learned how to make it myself. Well, I just can't eat plain old ordinary mundane food. My food has to be able to send a message to me that this indeed "yum". So when I make food, it all has an overt recognizable flavor which cannot be missed. I am thankful that my wife shares similar tastes.
This is my recipe for home made pimento cheese that you can modify in either direction to satisfy your palate.
1 lb. of shredded or grated cheddar cheese. I use extra sharp.
1/2 lb. of shredded or grated pepper jack cheese.
1 (4 ounce) jar of diced pimentos.
1 TSP of granulated garlic.
1 TSP of onion powder.
1 TBS of freshly ground black pepper.
1 TBS of chili powder.
1 TBS of cayenne pepper.
1 TSP of Cummin.
4 finely chopped jalapeno peppers - this is where I use a cusinart.
4 finely chopped fresno peppers
1 TBS of W.O.W. from Savor Spices.
2/3 rds cup of mayonnaise - light or regular.
Optional - one and I mean only one tiny habanero pepper finely chopped. I do not recommend this nor assume any responsibility if you use this pepper. You also could use a serrano pepper in lieu of the habanero. The same criteria apply.
Plan on mixing this by hand with a large spoon for 30 minutes until you have a nice smooth mixture. Chill and it is ready to serve any way you like.
If you let it sit in the refrigerator for 24 hours to give the mixture a chance to blend the flavors, it will taste even better.
Now, this mixture will last for us in the refrigerator for a number of weeks but this is the way we do it. If any of you remember the canning process that your Moms employed, that is exactly what I do. You can use either Kerr or Ball large mouth 1 pint canning jars with the appropriate lid. I usually boil 3 in a large pot of water including the separated lids for 30 minutes to make sure that the jars and lids are sterile. Use a good pair of steel tongs to move them into the boiling water and from the boiling water including the lids. I usually sterilize a serving spoon as well. Use the serving spoon to fill each jar to the top careful to not getting the cheese mixture on the top of the lid of the jar. Place the lid on the jar with the tongs and hand tighten the lid. Put the jars in the refrigerator when done. The yield is about 2 1/2 pint jars of pimento cheese.
Here is a picture of one of the jars.
If you don't like it "zesty", then take out the cayenne pepper.
I hope that you will enjoy this.
Ed
