CHOPPED PIMENTO RECIPES

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PIMENTOS (PICKLED PEPPERS) RECIPE - FOOD.COM



Pimentos (pickled peppers) Recipe - Food.com image

These peppers are crispier than pimentos, and don't have that kind of weird undertaste that pimentos have. If you don't like your 'pimentos' hot, leave the jalepenos out.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 1 quart

Number Of Ingredients 8

8 bell peppers, mixed colors if possible
2 cups vinegar
2 cups water
1 cup sugar
8 cloves garlic, chopped
1 tablespoon oil
1 teaspoon salt
1 -2 fresh jalapeno

Steps:

  • Clean the peppers (including the jalepenos) of all the seeds and white stuff.
  • Cut the bell peppers into strips about 1" wide and 2" long.
  • Slice the jalepenos in 1/2" slices across.
  • Boil the bell peppers in water for about 5 minutes.
  • Mix the oil, vinegar, sugar, salt, and water in a saucepan.
  • Bring to a boil, and boil about 5 minutes.
  • In the meantime, put drained sweet peppers, chopped garlic, and jalepenos in a sterilized glass jar (or two, depending on size!) Pour the vinegar/sugar mix over.
  • Seal.
  • Let sit in refrigerator at least two weeks before serving.
  • This keeps well 4-6 weeks in fridge.
  • Can be frozen though there is some deterioration of texture.

Nutrition Facts : Calories 1210.3, FatContent 15.4, SaturatedFatContent 2.3, CholesterolContent 0, SodiumContent 2377.3, CarbohydrateContent 253.1, FiberContent 17.1, SugarContent 223.6, ProteinContent 9.9

HOMEMADE PIMENTO CHEESE RECIPE | SOUTHERN LIVING



Homemade Pimento Cheese Recipe | Southern Living image

One of the first dishes Southern cooks master is homemade pimento cheese. Every hostess may have her own special twist on the classic party dish, but this version will never let you down. Our best pimento cheese recipe gets a signature crunch from toasted pecans and a dash of heat from ground red pepper. Blended together with creamy mayonnaise and sharp Cheddar cheese, it's a combination that keeps guests coming back for seconds. Pimiento cheese dip may be an easy appetizer for entertaining, but there's just one way to mess up the recipe: pre-shredded cheese. In a dish this simple, texture is important. The time you take to pull out your box grater and shred by hand will pay off in taste.Can't wait for your next gathering to whip up a batch of Southern pimento cheese? Brighten up lunchtime with a hearty pimento cheese sandwich- we'll take ours with garden-fresh tomato slices on the side!

Provided by Southern Living

Number Of Ingredients 9

1 1/2 cups mayonnaise, such as Hellmann's or Duke's
1 (4-oz.) jar diced pimiento, drained
1 teaspoon Worcestershire sauce
1 teaspoon finely grated onion
1 teaspoon ground red pepper
1 cup chopped pecans
1 (8-oz.) block extra-sharp Cheddar cheese
1 (8-oz.) block sharp Cheddar cheese
Celery sticks and assorted crackers

Steps:

  • Make the mayo mixture. In a large bowl, stir together mayonnaise, diced pimiento, Worcestershire sauce, grated onion, and ground red pepper until blended.
  • Toast the pecans. Toasting brings out the rich flavor of the nuts. Preheat your oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. (Stirring helps to ensure even browning.)
  • Shred the cheese. Trust us – texture matters. Using the small side of a box grater, finely shred extra-sharp Cheddar cheese. Then use the large side of the grater to coarsely shred sharp Cheddar cheese. Fresh cheese makes a difference.
  • Stir and enjoy. Add pecans and shredded cheeses to mayo mixture, stirring until blended. You can store it in the refrigerator up to 1 week. Serve with celery sticks and assorted crackers, or make a grilled pimento cheese sandwich in a skillet or panini press.

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