This week at work, my coworker and I were discussing the finer points of pimiento cheese (in the south, this just gets shortened to something tat remotely sounds like “minna cheese”), and it got me hankering for some. I figured it would be perfect for this week of easy meals, so I swung by the grocery store after a quick trip to the Y to pick up supplies.
- 1 lb block of sharp cheddar cheese
- 2 bunches of green onions
- 2 small jars (or 1 large) pimiento peppers
- Duke’s mayo (I tried the lite version for the first time – it’s really good!)
- Sriracha aka “rooster sauce” to taste
- Salt and pepper to taste
- Ground red pepper to taste
Always grate your cheese yourself. It tastes so much better than shredded in the bag! Plus they coat pre-shredded cheese with something to make it not stick… so it won’t let the pimiento cheese come together.
Rough chop the onions and add to the bowl.
Mix it up with just enough mayo to coat it well, and add rooster sauce, red pepper, salt and pepper to taste. I like more heat than your average Joe, but trust me, the Sriracha makes this dish! In a pinch, this is one time I will recommend Tobasco sauce over Crystal, but only if you’re out of rooster sauce. I really encourage you to seek out Sriracha. This infographic sums up my sentiments on the sauce, but you can find the official dish on the hot stuff here. Look for the green top! It’s almost surpassed my love for Crystal (but let’s not go overboard here).
Mix it all up, and you’re done!
Best eaten with Ritz crackers, or on white bread with a fresh tomato. Enjoy!
Until next time,