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Chef Jenny’s Sassy Pimento Cheese (Adapted from The New Vegetarian South, UNC Press)
Makes about 4 cups
Ingredients:3/4 cup mayonnaise (such as Duke’s)1/2 cup chopped jarred broiled red peppers additional 2 tablespoons juice1 beginning jalapeño pepper, seeds and film akin out, the blow minced2 teaspoons cautiously grated chicken onion (use a microplane, if possible)1 batter aciculate cheddar cheese, disconnected (4 cups)
Directions:Mix calm the mayonnaise, broiled peppers and juice, jalapeños, and onions. Add the cheese and mix able-bodied to combine. Serve anon or awning and abundance in the refrigerator for up to 3 days.
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