Pimento Cheese is a classic Southern tradition, served as an appetizer or snack. I've updated it with bolder flavors that complement the cheese. You don't need the best quality cheese, but it must be extra-sharp for the best flavor. And of course, Duke's Mayonnaise is a must. Yields about a cup and a half.
- 12 ounces Extra-sharp Cheddar Cheese
- 1 small yellow onion
- 2 cloves garlic
- 8 pickled sweet Peppadew or Pimento Peppers
- 4 pickled Jalapeño or Cherry Peppers
- 2+ tablespoons oil
- ¼ cup mayonnaise
- 2 tablespoons Apple Cider Vinegar
- Big pinch ground black pepper
- While still cold, grate the cheese using the large holes of a box grater or food processor's grater blade. Set aside to come up to room temperature.
- Finely mince the onion and garlic. Chop the peppers.
- Sauté the onion in the oil over medium heat until it just turns golden brown, about 8 minutes. Add the garlic and continue to cook until both the onions and garlic are browned. Let cool completely.
- Mix all of the chopped peppers into the shredded cheese well.
- Combine the mayo and vinegar to form a pourable sauce. Pour half the sauce onto the cheese and peppers, and mix very well. You want to form a kind of paste, but you don't want it to be too thick. Add more sauce as necessary to achieve the desired consistency.
- Thoroughly mix in the sautéed onions and garlic, and the ground pepper. Taste on a cracker for seasoning. The flavors will become more pronounced as it sits.