The combination of cheddar cheese, mayonnaise, and jarred pimentos might sound strange … until you try it. It’s dangerously addicting, especially on Ritz crackers.
Inspired by the pimento cheese I had at a restaurant in Chattanooga last year, I now make my version with fresh roasted peppers and a jalapeno. The jalapeno gives it the perfect amount of spicy kick to balance out the sweet peppers and sharp cheese.
Roast the red bell peppers and jalapeno over flame on a gas stove or under a hot broiler until the skins are blackened. Transfer to a tightly sealed bowl or bag and let steam for 15 minutes (this will loosen the skin and make them easier to peel). Peel the peppers and remove the seeds. Finely chop and set aside.
Grate the cheeses into a large bowl. Stir in the peppers, salt, pepper, and mayonnaise. Mash it with a fork until it gets to a spreadable consistency.
Chill for at least 2 hours. Serve with Ritz crackers and celery sticks.
Loosely adapted from Epicurious.
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Amazing recipe. I did add a little cayenne pepper and hot sauce just because we like things spicy around here –but truly this is amazing. I love how the red and green peppers look together. This would be especially fun to serve at Christmas time because of that. 
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