There is something so comforting about having a crock of pimento cheese in my refrigerator. It’s great for a quick lunch with a few carrots and cucumber sticks or served with toasted French bread and cold beer. You can go totally decadent and gooey and make a killer grilled cheese. This version has just a touch of heat from green Tabasco sauce – use a good sharp cheddar cheese, as the ingredients are few in this recipe and quality matters.
8 ounces sharp Cheddar cheese, grated
16 ounce jar roasted peppers, drained (blot dry with a paper towel) and diced
1/2 teaspoon green Tabasco sauce or to taste
1/2 cup mayonnaise
1/2 teaspoon each salt and fresh ground black pepper
- Combine all of the above ingredients and mix well
- Store the cheese in the refrigerator, it keeps well for about a week