Pimiento (Piquillo) Pepper Cheese Recipe - Tina (2020)

Yield: 3 cups

Tina Pimiento Cheese Recipe

Editor. Taster. Tester. Product Scout. Previously Exec Food Editor at Food & Wine for eons (over 30 years).

I have known Tina, as Tina for a long time (she is a childhood friend of a friend). It took a longtime to realize she was the Food & Wine Food editor and knew boatloads about food, recipes, ingredients, really anything and everything. She is like a human food memory database. Ask her and she knows the answer. And the most amazing thing (at least to me) is she can read a recipe and make it better without even making it.

This is one of the recipes she sent our way. You can of course find it on foodandwine.com.

"Just one? l’ll write it out and send today. Super simple pimento cheese- ok???"

"We made this by the bucket for every F & W party- always a huge hit and so easy, especially if you mince the onion and shred the cheese in the processor- I use extra sharp—, then just pulse in the mayo and hot sauce. It’s killer on a burger too, and in a BLT."

directions:

1. Put mayo, onion and hot sauce in a food processor and blend. 

2. Add shredded cheese and pulse until finely chopped.

3. Add diced pimientos (piquillo) peppers and pulse to combine.

4. Transfer cheese mixture to a bowl, and refigerate until firm - at least an hour, but can be refigerated for up to 3 days.

5. Serve with crackers or veggies.