Brother Jonathan's Pimento Cheese

Pimento Cheese Awareness Month is just around the corner! 

Brother Jonathan’s Pimento Cheese

2 red peppers, roasted.

1 lb Cabot Seriously Sharp Cheddar, grated on large holes of box grater.

4 oz Duke’s Mayo.

2 Tb Korean red pepper flakes (Gochujaru.)

1 tsp sweet smoked paprika.

1 tsp Tabasco

• Roast peppers in 450 oven, turning once or twice, until exteriors are blackened and blistering (20 minutes or so)

• Place roast peppers in bowl, and set bowl inside paper grocery bag, and fold down top.

Allow peppers to cool for approx. 30 mintues, and remove skin and seeds, reserving liquid from

peppers. Rinse peeled peppers if necessary. Chop peppers into approx. ¼” dice.

• Combine peppers and cheese in large bowl and combine with clean hands or mixing spoon until thoroughly combined.

• Add mayo, using just enough to bind peppers and cheese, and maybe a little more for flow.

• Add pepper flakes, paprika, Tabasco, and strained liquid from peppers. Stir to combine, and check seasoning,

Serve with mini pretzels or crostini.