If you’re looking for a killer appetizer for the Super Bowl, a game day, your tailgating party or any other casual get together, you’ve got to check out this Tequila Spiked Pimento Cheese. Fair warning: this is not your Grandma’s Pimento Cheese (as yoiu probably guessed just from the name.)
This is more of a fancy-schmancy, white Cheddar spiked with tequila and boasting a multitude of pepper flavors, layer on layer and all accented with just a hint of a smokiness, Pimento cheese.
About Tequila Spiked Pimento Cheese:
I know I just recently posted another kind of kicked up Pimento Cheese not too long ago, my Roasted Red Pepper & Jalapeno Cheddar Spread. And it’s to die for, but this Tequila Spiked Pimento Cheese is a whole ‘nuther animal. Fair’s fair, so I gotta credit the amazing Chef Jonathan Sawyer and his recipe that appeared in Food & Wine.
I did tinker a bit, adding in a couple of touches, using a cheaper tequila, and changing up the peppers; the original Fresnos are impossible to find in South Dakota (I’m still helping out the folks) especially in the dead of winter! And I upped the smokiness with just a touch of liquid smoke (see more about it on my list of Top Secret Super Stealth Arsenal of Ingredients.) Yeah, I get it, I’m a little dramatic!
Let this Spiked Pimento Cheese sit for a bit for optimum flavor before serving. You’ll love this as a spread on crackers, smear it on bread & broil it for an incredible treat. Go a little crazy and use it for Pimento Cheese Fries. My folks, in their late 80s and early 90s, inhaled those! 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!
Making Tequila Spiked Pimento Cheese:
This recipe like most pimento cheeses is super easy, especially with a food processor. There are a couple of things I’ve found, though, over the years, that make any pimento cheese better.
Start with a block of cheese; regular shredded cheese is said to have anti-caking agents, but regardless, it just doesn’t work as well.
- Even if you have a food processor (and if you don’t have a fine grater for it, you’re not gonna like this, but trust me) grate half the cheese by hand on a fine grater. It makes a big difference!
- If you’re smart, every time you roast peppers, you’ll make extra to chuck in the freezer! That makes this spread (or any salsa) easy to toss together.
Do give the cheese plenty of time to suck up and absorb that tequila. Gently turn it, if necessary. And as long as you’re roasting any peppers, roast extra and stash them in your freezer. You’re welcome, lol!!
Saving Money on Tequila Spiked Pimento Cheese:
I don’t drink a lot, and don’t talk a lot about how to score your hooch on the cheap. First of all, get emails from your fave liquor stores, and just like any other product, shop holiday sales. Seriously it makes such a difference. Stock up at a low if you can keep it around. There is no sense in ever paying full price for any alcohol; the sales come too often and are so varied. Most stores will have two or three big sales a year. For wine, it’s usually in February, for liquor, generally March and for beer, watch in the fall before Christmas and New Year.
The cheese I use is this recipe is the standard grocery store stuff, bought on special, which is a lttle better than it used to be. Keep in mind, a better cheese might improve the recipe a little, but don’t go high end! The tequila will mask the flavor quite a bit. Stock up on grocery store cheese when there’s a great deal because it keeps for weeks, unopened in the fridge and can be frozen if need be. After freezing, it’s always a little crumbly. Fine for recipes like this but you won’t want to try to slice it for eating or sandwiches.Print
Tequila Spiked Pimento Cheese
- Total Time: 1 hour (45 minutes is rest time)
- Yield: 2 1/2 cups 1x
- Category: Appetizer
- Cuisine: American
- 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.
Keywords: Alcohol, Appetizer, Bell Peppers, cheddar, Cheese, Food & Wine, Hot Peppers, Jalapeno, Mayonnaise, pimento cheese, Spreads and Dips, tequila
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!