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Name: Sriracha Pimento Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 large sweet red pepper such as Hatch/Anaheim or 1 1/2 ounces (45 g) coarsely chopped roasted red bell pepper; 10 ounces sharp Cheddar cheese grated on largest hole of a box grater; 1/2 teaspoon yellow onion finely grated; 1 tablespoon Sriracha or other Southeast Asian chile sauce; 2 to 4 drops fish sauce plus 1/8 teaspoon Chinese black or 1/8 teaspoon Worcestershire sauce; Pinch sugar; About 1/4 cup mayonnaise or 2 tablespoons mayonnai

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INGREDIENTS

1 large sweet red pepper ; such as Hatch/Anaheim or 1 1/2 ounces (45 g) coarsely chopped roasted red bell pepper
10 ounces sharp Cheddar cheese ; grated on largest hole of a box grater
1/2 teaspoon yellow onion ; finely grated
1 tablespoon Sriracha ; or other Southeast Asian chile sauce
2 to 4 drops fish sauce ; plus 1/8 teaspoon Chinese black or 1/8 teaspoon Worcestershire sauce
Pinch sugar
About 1/4 cup mayonnaise or 2 tablespoons mayonnai

Recipe

INSTRUCTIONS

Put the pepper and cheese in the work bowl of a food processor. Pulse to finely chop and combine. Pause to add the remaining ingredients, then restart the machine to render the mixture into a relatively smooth texture. When done, you’ll have a cantaloupe-colored thick paste. Taste and adjust the flavor with extra chile sauce for heat, mayonnaise for creaminess. Pimento cheese is a thick spread. It’s not a dip.

Let sit for 1 hour at room temperature or refrigerate. Keeps well for several days. Stir up the pimento cheese before using. Enjoy at room temperature and use a spreader or just scoop up with crackers, potato chips, or celery sticks.

NOTES

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Sriracha Pimento Cheese

1 large sweet red pepper such as Hatch/Anaheim or 1 1/2 ounces (45 g) coarsely chopped roasted red bell pepper
10 ounces sharp Cheddar cheese grated on largest hole of a box grater
1/2 teaspoon yellow onion finely grated
1 tablespoon Sriracha or other Southeast Asian chile sauce
2 to 4 drops fish sauce plus 1/8 teaspoon Chinese black or 1/8 teaspoon Worcestershire sauce
 Pinch sugar
 About 1/4 cup mayonnaise or 2 tablespoons mayonnai

If needed, roast the red pepper for 5 to 7 minutes over a flame or under a broiler. Let the flames lick the pepper and char it. Put into a thin plastic produce bag, twist to close and set aside to steam and loosen the skin from the flesh, about 10 minutes. Standing over the sink, remove the skin. Rinse, pull off the seeds. Cut off the stem, then coarsely chop.
Put the pepper and cheese in the work bowl of  a food processor. Pulse to finely chop and combine. Pause to add the remaining ingredients, then restart the machine to render the mixture into a relatively smooth texture. When done, you’ll have a cantaloupe-colored thick paste. Taste and adjust the flavor with extra chile sauce for heat, mayonnaise for creaminess. Pimento cheese is a thick spread. It’s not a dip.
Let sit for 1 hour at room temperature or refrigerate. Keeps well for several days. Stir up the pimento cheese before using. Enjoy at room temperature and use a spreader or just scoop up with crackers, potato chips, or celery sticks.

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Nutrition

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Serving Size: 1 Recipe (464g)
Recipe Makes: 1 Serving

Calories: 1197
Calories from Fat: 851 (71%)

Amt Per Serving		% DV

	Total Fat 94.5g	126 %
	Saturated Fat 59.9g	299 %
	Monounsaturated Fat 26.7g
	Polyunsanturated Fat 2.8g
Cholesterol 297.7mg		92 %
Sodium 1770.9mg		61 %
Potassium 710.9mg		19 %
Total Carbohydrate 14.3g		4 %
	Dietary Fiber 3.6g	14 %
	Sugars, other 10.7g
Protein 72.4g		103 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1197

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