Kendallraye's Pimento Cheese
Better than any 5-star chef's.....better than any Grandma's.....better than any other Southerner's.....this is the BEST PIMENTO CHEESE YOU WILL EVER TASTE! This is the recipe where when someone says theirs is better....you say, "Hold My Beer!"
Equipment
- Grater
- Stand Mixer
Ingredients
- 8 ounces Cream Cheese Softened
- 8 ounces Tillamook Extra Sharp Cheddar Cheese Grated
- 8 ounces Tillamook Sharp Cheddar Cheese Grated
- 8 ounces Pimentos Drained
- 2 teaspoons Pimento Juice Reserved
- 1 cup DUKE's Mayonnaise
- 1 teaspoon Texas Pete Original Hot Sauce
- 1/2 teaspoon Sea Salt
- 1 teaspoon Sugar
- 1/4 teaspoon Cayenne Powder
- 1 teaspoon Black Pepper Freshly Cracked
- 1/4 teaspoon Smoked Paprika
- 2 Jalapeños Deseeded; Deveined; Diced
- 1/4 cup Green Onion Thinly Sliced
- 1/2 Tablespoon Mezzetta Tamed Jalapeño Juice (Just the juice, not the peppers)
- 2 teaspoons Lemon Juice Freshly Squeezed
- 2 teaspoons Garlic Powder
- 1 pinch Red Pepper Flakes
Instructions
- Using a grater, grate the Extra Sharp Cheddar Cheese and Sharp Cheddar Cheese; set aside.
- In a stand mixer (with a paddle attachment) on low-medium speed, beat cream cheese, pimentos, pimento juice, mayonnaise, hot sauce, salt, sugar, cayenne, black pepper, smoke paprika, Mezzetta jalapeño juice, lemon juice, garlic powder and red pepper flakes until thoroughly combined.
- Add the sliced green onions and diced jalapeños; mix.
- Add the Extra Sharp Cheddar Cheese and Sharp Cheddar Cheese; mix on low speed until combined.
- Store in an air-tight container; refrigerate for at least 2 hours. (The longer the pimento cheese marinates in the refrigerator, the better it will taste....if that is even possible, but it is!)