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I love pimento cheese. Like really, really love it. I’d eat it every day if I could and it’s what I’d request as my last meal. I’ve made some good batches, some not-so-good batches, and some truly amazing batches, if I do say so myself. Not to toot my own horn (toot, toot), but I’ve rarely served it to someone who didn’t ask for the recipe. And now, I’m finally sharing it.
My Secret Ingredients for Better Pimento Cheese
Over the years, I’ve perfected my craft—and discovered a few secret ingredients that take pimento cheese to the next level. My recipe starts off with the basics (cheese, mayo, pimento peppers). Then, I start to zhuzh. Here’s what I add:
- Pimento juice and jalapeño juice: Most pimento cheese recipes call for draining the jarred pimento liquid. Personally, I am pro-pimento juice. Just a tablespoon or two makes the flavor a lot bolder. Also, since this is my pimento cheese recipe and I love heat, I always add pickled jalapeños and a few tablespoons of the liquid they came in.
- Celery salt: I once added celery salt to my pimento cheese by accident, and I’m so glad I did. A generous pinch lends a fresh-tasting bite that’s mildly peppery, but not so powerful you know it’s there. Once you try it, you’ll never make pimento cheese without it again.
More Pimento Cheese Tips
Always opt for mayonnaise.
Lots of pimento cheese recipes (including our top-rated recipe) call for cream cheese in addition to or—God forbid—instead of mayonnaise. To be quite honest, I was kind of surprised when I realized this was a thing. I’m not judging, exactly. To each their own! However, and I say this with the utmost respect, it’d be a cold day in hell before I considered using anything but mayonnaise (specifically, Duke’s mayonnaise) in my pimento cheese.
You need less mayo than you think you need.
Sometimes pimento cheese can be just a little too…wet. (If you know, you know.) That’s why I mix my mayonnaise in by the spoonful. I rarely measure it—I just mix it in until the cheese is combined, but not liquidy (if your pimento cheese makes a squishy sound when you stir, you’ve gone too far). I usually end up using somewhere between 3/4 cup and a scant cup.
The recipe is a suggestion.
For the purposes of this article, I mixed up a batch of pimento cheese and measured the ingredients as I added them to the bowl. To be perfectly transparent, this is the first time I’ve ever measured it and it felt extremely unnatural. I typically prefer to measure with my heart, tasting as I go. I encourage you to do the same.
Grate your own cheese.
I’ve used pre-shredded cheese before and, much to my mother’s dismay, I’ll do it again. But, when time permits, I’ll opt for a block and a box grater. For the best results, use the side of the grater with the small holes. Super fine shreds are always best, in my opinion.
My Pimento Cheese Recipe
Recipe Tips
- I always use jarred jalapeños, the liquid from said jalapeños, a block of Pepper Jack cheese, and a hefty dose of cayenne. I’ll admit I’m partial to spice, but even people who claim they can’t handle the heat devour my pimento cheese. Something about the rich, creamy combo of mayo and Cheddar tames the intensity, and makes it tolerable for even the most sensitive palates.
- You’ll notice I included a list of spices and seasonings, but I didn’t include measurements. This isn’t an accident. I can’t stress this enough: the only way to make good pimento cheese is to taste as you go. This is a choose your own adventure situation, to be perfectly frank.
Ingredients
- 1 (8 ounce) block sharp Cheddar cheese
- 1 (8 ounce) block mild Cheddar cheese
- 1 (8 ounce) block Pepper Jack cheese
- ¾-1 cup mayonnaise
- 2-3 tablespoons jarred diced pimentos (plus 1-2 tablespoons of the pickling liquid)
- 1-2 tablespoons jarred diced jalapeños (plus 1-2 tablespoons of the pickling liquid)
- Spices, to taste: cayenne pepper, celery salt, paprika, onion powder, black pepper
Instructions
Here’s How To Make Martha Stewart’s Pimento Cheese—Hint: It’s Our Way Too
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