Hilah Cooking I am making pimento cheese.

This is a recipe that's actually in my cookbook but I never

thought that anyone would want to see a video about it but then

I did the video last week, "Getting High and Eatin' Chips"

and I mentioned pimento cheese and like every comment was like

"I want to see that recipe," so here you go.

Don't ever say I never give you anything.

(upbeat music)

As the name suggests pimento cheese has cheese in it.

I like sharp cheddar.

I'm gonna start grading that up.

Some recipes use American cheese and as much as I love

American cheese, I really prefer sharp cheddar in this.

Mild cheddar is pretty good too

but I like strong flavors.

I like my flavors like a like my men.

So, I'm gonna grate this by hand.

I'm not gonna use pre-shredded kind because again I feel like

the texture of the finished pimento cheese is

way better if you do it by hand.

It's a pain in the nuts.

It's my least favorite thing to do grating cheese but I'm gonna

do it for you and for myself because I haven't made

pimento cheese in quite a while

and I'm really excited about this.

Here's how you grate cheese.

Don't grate your fingers, rule number one.

Okay, some for the chef.

Not really a chef, so we've got our cheese grated.

Now traditionally pimento cheese

is like pimentos, cheese and mayonnaise.

I like to use cream cheese as my base so I've got some

cream cheese here that's been sitting out for little.

It's gotten kind of soft.

Kinda mash that up.

And then, I've got a whole, whole lot of cheese here.

I don't really know, pretty sure

this was probably invented in the South.

I don't really know why but maybe to make cheese go further

'cause you're kind of diluting it with mayonnaise.

You can buy it in the store like

in the cheese section in little plastic tubs.

To me, like all the store-bought pimento cheeses I've ever had

are too sweet like they actually add sugar.

Not into that.

So, just gonna start mashing this together.

This is really good like pimento cheese sandwiches are a classic.

Pimento cheese on celery sticks or carrot sticks if you're trying

to be little more healthy and then lately been seeing like

pimento cheese on burgers and stuff at restaurants.

Pimento cheese grilled cheese, super good.

Alright, that's a little combined but I'm gonna add a

couple tablespoons of mustard.

I like to use a grainy deli mustard

such as Grey Poupon.

Man, I miss those commercials.

And I'm gonna add a little bit of mayonnaise.

I don't think this is enough to put anyone off

if you're a mayonnaise hater.

It's only a tablespoon and it's really just a kind of loosen the

mixture up a little bit.

Like my pimento cheese loose like I like my women.

Now once that's all combined, it's time for the fun part.

So, pimentos, you've probably seen these, maybe you haven't.

Maybe these are new to you.

They're in the canned vegetable aisle.

If you have seen them maybe you're like,

"What the hell am I supposed to do with those?

"They look weird and boring," and

they are kind of both of those things.

But I'm gonna drain the liquid off over here real quick.

They're a type of red pepper.

They're sweet pepper.

They're similar really to like a roasted red bell pepper that you

get in a jar but milder I think.

They're not quite such red bell pepper flavor to me.

Like roasted red bell pepper can be a little too strong.

And then my other secret ingredients that I like to add

of course are some pickled jalapeños.

These are just like...

And then, I add a couple of peppadews

which are sort of a sweet.

The more fancy grocery store that has an olive bar,

you can buy them there.

And I'm just dice all these up so they're really small.

Sometimes I like to add capers too.

Capers are really good or even

you can add like diced up dill pickles.

I like adding something kinda pickled to add a little of

tartness because it can be obviously it's really rich

with all this diary that's going on.

Nice, and then, I saved a couple

tablespoons of the pickled jalapeño juice.

I'm gonna add that to again for

vinegary-ness and for a little bit of liquid

just to make this more spreadable and

sort of dippable consistency.

Okay, once it's all mixed up you're ready to eat it.

You can put it on a sandwich, you can put it on a burger,

I did a jalapeño bacon cheeseburger video a while back

that this would be like so ridiculously good on.

Again, also check out the "Getting High and Eatin' Chips"

video where you can find out how we got started talking about

pimento cheese at all.

Let's give it a taste, gonna put it on a Triscuit.

Triscuits are my favorite crackers.

So good, I'm like praying which

is like totally not like me at all.

Thank you so much for watching.

Remember the recipes are always available at HilahCooking.com

and if you want to check on my cookbook, it's on Amazon and

also at my website I'll put a link to that.

Don't forget to subscribe and

I will see you next week with more cooking videos.

Bye!

Just gonna go ahead and eat this.