Tequila Spiked Pimento Cheese

Tequila Spiked Pimento Cheese


  • 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

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