Smoky Pimento Cheese
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Makes: about 4 cups
Ingredients
1 small red bell pepper
1 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons vinegar based hot sauce (I used Tabasco)
1/2 teaspoon ground cayenne pepper
1/2 teaspoon smoked paprika
1/2 teaspoon fine sea salt
4 green onions, thinly sliced
1 jalapeño, seeded, finely chopped
12 ounces grated smoked gouda cheese, grated
12 ounces extra sharp cheddar, grated
Serve with:
Tortilla Chips
Crackers
Veggies
Instructions
Place the bell pepper on a baking sheet and roast under a hot broiler. Turn the pepper to blister all sides. Transfer to a bowl and cover with plastic wrap. Set aside to let the pepper steam until cool enough to handle.
Carefully peel the blackened skin off each pepper, remove and discard all the seeds and membrane; chop the roasted pepper.
In a large bowl, stir together the mayonnaise, mustard, hot sauce, cayenne pepper, smoked paprika and salt, stir to blend. Add the green onions, jalapeño, roasted bell pepper and cheeses; stir until well blended.
Cover and refrigerate until ready to serve. Tightly covered, the pimento cheese will keep for up to 3 days in the refrigerator.
From bourbonandhoney.com