There has been a lot of “buzz” about pimento cheese lately. It is turning up on restaurant menus, in food magazines, and in the dairy section of my grocery store. I remember having it as a kid and I remember hating it. I tried it on our trip to St. Augustine last week on top of broiled oysters, not half bad. So now if you know me I have to make it myself. It’s just my thing. I of course do things the hard way which means roasting my own red peppers, (they sell them in a jar right next to the pickles in my store). Not at all required, but yes I did it, also I like a little heat so I roasted some of the jalapenos from my garden, again not necessary, add some red pepper flakes or hot sauce to your cheese and I am sure it will be just as good. But in case your like me here is what I did.
Wash and dry 3 red bell peppers and 2 jalapenos. Turn on the grill ( mine is gas) You can also do over the stove if you have gas or under the broiler. Place the peppers on the grill and close the lid, roast pepper until skin is completely black, turning occasionally to get all sides.
When all sides are charred place in a bowl and cover tightly with plastic wrap, leave for about 15 minutes, this helps the skins peel off easily
using your fingers or small knife peel all the black parts off of the pepper.
Then chop the top off of the pepper and removed the seeds, chop into tiny pieces.
Now you are ready to make the cheese.
8 0z grated yellow cheddar
8 oz grated white cheddar
3 roasted red peppers chopped finely
2 roasted jalapenos seeded and chopped finely (omit if you don’t want the heat)
3/4 c mayo
1 T dijon mustard
2 t sweet paprika
1/4 t cayenne
Add all ingredients to a bowl and stir, and stir until the cheese starts to get pasty. cover and chill. Sprinkle with paprika and serve with crackers or celery or try it on a grilled cheese sandwich.