Pimento cheese is a classic Southern appetizer that originated during impoverished times in the early 1900s. Made up from nothing other then the condiments you find in the back of your refrigerator. This is one food item that no one (and I mean no one) outside of the Southern US states eats. That is why it has earned it’s well deserved spot on this blog.
In this recipe I used sweet red peppers from Jones Valley Urban Farm in Birmingham, purchased at the Pepper Place Saturday farmer’s market.
If you’ve never tried Wickle’s Brand pickle products you’re missing. They are made in Dadeville, AL and have an incredible kick to them.
Begin by roasting the peppers. Leaving the peppers
whole, place them in the broiler on high until
skin is blackened. Turning the peppers throughout
to keep even charring. Remove peppers from heat
and cool. Using a knife, gently scrape away
blackened skin and discard. Pull off stem and
scrape the seeds from the inside. Finely chop the
peppers until it almost forms a paste. In large
mixing bowl combine the diced peppers with the
remaining ingredients. Season with black pepper.
Store in an airtight container well past the next