Pimento Cheese

Remember I told you I canned pimentoes?  This all started when I helped my friend Rebecca move and I tasted her dad's amazing pimento cheese spread.  I tried to be nice, but I was very insistent that I have the recipe.  He looked me in the eye and said it started with canning pimentoes (pickled red bell pepper - I guess I thought those red bits in the middle of green olives just came with the package, but no, they are a condiment in their own right). Pimento cheese spread is a Southern thing, I learned, although my husband said he has seen it for sale in Northern deli cases.  But I know the Virginian recipe I got from Rebecca's dad is superior.

I made the first batch of pimento cheese spread last night, to go with our Sunday night meal of popcorn.  It's not very photogenic, and the Sunday night meal is prone to strangeness as you can see Genevieve eating her popcorn out of a wooden box.

We walked downtown for ice cream then, which I intended to take a photo of since it's been such a lovely summer tradition for us.  But Ben had a total meltdown in the ice cream shop and so I only remembered my camera when the children stopped to play an outside piano on the way home. . . .which has also been a  lovely summer tradition.

Pimento Cheese Spread - - with thanks to Ben S. and his cousin in the Shenandoah Valley
1/2 c. mayo
3/4 lb. sharp cheddar cheese, grated
1 small onion, minced
1 cup minced pimentoes
1/2 c. salad olives, diced
Tabasco to taste

Mix together.  Eat on bread or crackers or straight out of the bowl when no one's looking. (If you want, I will post the recipe for canning the pimentoes too).

I want you to know that we do still eat Sunday dinner, but it's mostly repeats of meals I've already posted on.  Let's just say when I have a new, photogenic Sunday dinner, I will post on that.  Otherwise you should assume we are fine and eating big Sunday dinners.

Updated:

Pimentoes

12 large red peppers, ground (I used my food processor)

3 c. sugar

1 1/2 Tbs. salt

2 c. vinegar

Combine and simmer one hour.

Pack hot pimentos into hot 1/2 pint jars, topping immediately with heated lids and rings.  Allow to cool and check seal.  This is known as open-kettle canning and is not generally recommended by the officials anymore, but I feel comfortable doing it for pickled things.  If you are not comfortable, definitely process in a hot water bath for whatever period of time you would do pickles.