Spicy Pimentos Food

SPICY PIMENTO CHEESE SPREAD

Steps:

• Combine the cream cheese, mayonnaise, garlic powder, onion powder and celery seed. Mix in the pickled jalapenos, piquillo peppers and grated Cheddar. Add the Sriracha and combine. Taste and add more mayonnaise and Sriracha, if necessary. Chill before serving.

PIMENTOS (PICKLED PEPPERS)

Steps:

• Clean the peppers (including the jalepenos) of all the seeds and white stuff.
• Cut the bell peppers into strips about 1" wide and 2" long.
• Slice the jalepenos in 1/2" slices across.
• Boil the bell peppers in water for about 5 minutes.
• Mix the oil, vinegar, sugar, salt, and water in a saucepan.
• Bring to a boil, and boil about 5 minutes.
• In the meantime, put drained sweet peppers, chopped garlic, and jalepenos in a sterilized glass jar (or two, depending on size!) Pour the vinegar/sugar mix over.
• Seal.
• Let sit in refrigerator at least two weeks before serving.
• This keeps well 4-6 weeks in fridge.
• Can be frozen though there is some deterioration of texture.

SPICY PIMENTOS

Steps:

• Preheat oven to 350 degrees. Place the peppers in an ungreased pan and roast for 17 minutes. Turn the peppers and continue roasting for another 17 minutes. Remove from the oven, cover pan tightly with foil, let cool.
• Remove the peppers and deglaze pan with chicken broth. Reserve. Peel peppers, remove the core and seeds, and cut each into eight strips.
• In a skillet heat oil till warm but not sizzling hot. Add peppers, garlic, cayenne and salt and saute slowly over low heat for three minutes. Add the reserve pan juices, cover and cook slowly five minutes or more. (This may be prepared ahead.) Serve at room temperature.

CHEEZ WHIZ SPICY PIMENTO DIP

Steps:

• Heat oven to 350ºF.
• Reserve 2 Tbsp. cilantro for later use. Mix cream cheese and CHEEZ WHIZ in medium bowl until blended. Add remaining cilantro and all other remaining ingredients; mix well.
• Spread onto bottom of 9-inch pie plate.
• Bake 20 min. or until heated through.
• Garnish with reserved cilantro.