Tequila Spiked Pimento Cheese

If you’re looking for a killer appetizer for the Superbowl, a game day or any other casual get together, you’ve got to try this Pimento Cheese. It’s fancy schmancy, white cheddar spiked with tequila and boasting a multitude of pepper flavors accented with just a hint of a smokiness.

Tequila Spiked Pimento Cheese based on Chef John Sawyer's recipe.
Tequila Spiked Pimento Cheese based on Chef John Sawyer’s recipe.

I know I just recently posted another Pimento Cheese not too long ago – and it’s a kicked up classic, but this Pimento Cheese is something else altogether. Originally from Food & Wine, it’s credited to Chef Jonathan Sawyer. Just read his creds, guys!

I did make some slight changes just because I’m in South Dakota and it’s winter. The availability of peppers is slim at best. I also did a bit fabulous frugalizing, and used any old tequila. Use the best you have, though. When I tasted it, I thought it was missing a little backbone and added just a touch of dry mustard powder.

Tequila Spiked Pimento Cheese based on Chef John Sawyer's recipe.
Tequila Spiked Pimento Cheese based on Chef John Sawyer’s recipe.

Let this Spiked Pimento Cheese sit for a bit for optimum flavor . You’ll love this as a spread but broil it for an incredible treat, on crackers or over fries. This recipe makes about 2 1/2 to 3 cups or so (I guessed but didn’t measure) so they’ll be plenty for just about anything you’d like to use this for!

If you’re smart, every time you roast peppers, you’ll make extra to chuck in the freezer! That make this spread (or any salsa) easy to toss together.

Tequila Spiked Pimento Cheese based on Chef John Sawyer's recipe.
Tequila Spiked Pimento Cheese based on Chef John Sawyer’s recipe.

Tequila Spiked Pimento Cheese

  • Servings: 2 1/2 cups
  • Difficulty: easy
  • Print

3/4 pound aged white cheddar cheese, shredded
1/4 cup tequila
2 jalapenos
1 small red pepper
1 tablespoon butter
1 onion, finely diced
1/4 cup mayonnaise
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon dry mustard
salt to taste
two to three drops liquid smoke, to taste

In a bowl, combine the cheese and tequila; let sit until the tequila is absorbed, about 45 minutes, gently tossing with a fork now and then.

Roast the peppers directly over a gas flame or under a preheated broiler, turning, until charred all over. Peel, seed and stem the peppers, then cut into 1/4-inch dice.

In a medium skillet, melt the butter. Add the onion and cook over moderately low heat until softened, about 7 minutes. Scrape the onion into the infused cheese. Add the mayonnaise, peppers, paprika, cayenne and mustard powder. Season to taste with salt and liquid smoke.

From the kitchen of http://www.frugalhausfrau.com adapted from Food & Wine

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You know I’ll be bringing this to our Throwback Thursday #25 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, and Moi! That’s right – me!

Click over to our Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the Throwback Thursday Posts or enter your own!

I will also be bringing these over to Angie’s Link Party, Fiesta Friday # 105 This week, Lily of the Sweet Little Baker and Julianna of Foodie on Board are the co-hosts!

25 thoughts on “Tequila Spiked Pimento Cheese”

    1. It’s not very spicy, mostly because there’s not a lot of jalapeno but yes, it is optional…A lot of pimento cheese just uses the pimento pepper which is very mild. And hard to find here.

        1. Fresh is best, I think, but really any pepper of any heat level you’re comfortable with should be just fine. Maybe just a little different than this, but in my book, that’s always ok, too!

          So the red bell pepper adds a beautiful color and a sweetness, and the second pepper is really just an accent flavor, for a little spice. I wouldn’t sweat it at all…:) Hope that helps!

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