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Pimento peppers are most familiar as the stuffing for green olives. Sometimes available fresh, much of the crop is pickled
and jarred or dried and made into paprika.
Varieties and Buying TipsFresh pimentos may be found at specialty produce markets and some supermarkets from late summer to early fall. Pimentos are best when mature and deep scarlet red in color. They should be smooth, shiny and firm.
Canned and bottled pimentos (preserved in oil) are available at supermarkets year-round. Usually found in the condiment aisle, they are sold in halves, strips or pieces.
Storage TipsPlace fresh pimentos in a plastic bag and refrigerate for up to two weeks. For canned or bottle pimentos, follow the label instructions. Some may recommend that you cover the peppers with a little water and vinegar and refrigerate after opening.
Usage Tips• Eat pimentos fresh off the plant—delicious!
• Stuff with cheese and serve as an appetizer.
• Chop and add to pasta, potato and green salads for bright color and flavor.
• Add to sandwiches made with Italian salamis and cheeses.
Try one of our favorite pimento recipes:
Asparagus and Chicken Casserole
Dunkley's Famous Macaroni Salad
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