Pimento Cheese

1. 1

   Roast the red bell peppers and jalapeno over flame on a gas stove or under a hot broiler until the skins are blackened.

2. 2

   Transfer to a tightly sealed bowl or bag and let steam for 15 minutes (this will loosen the skin and make them easier to peel).

3. 3

   Peel the peppers and remove the seeds.

4. 4

   Finely chop and set aside.

5. 5

   Grate the cheeses into a large bowl.

6. 6

   Stir in the peppers, salt, pepper, and mayonnaise.

7. 7

   Mash it with a fork until it gets to a spreadable consistency.

8. 8

   Chill for at least 2 hours.

9. 9

   Serve with Ritz crackers and celery sticks.

10. 10

    Loosely adapted from Epicurious.

* Per serving · 4 servings · Values may vary.

No additional tips available.