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Pimento Cheese. This Southern staple gets a smoky twist thanks to adobo sauce from canned chipotles. It would be a tasty appetizer when served with veggie slices, toast points, or even chips.
1. In a mixer fitted with the paddle, combine the white and orange cheddar cheeses. Add the chopped pimentos, mayonnaise, black pepper and garlic powder; blend at low speed.
A pimiento or pimento or cherry pepper is a variety of large, red, heart-shaped chili pepper (Capsicum annuum) that measures 7–10 centimetres (3–4 inches) long and 2–3 centimetres (3 ⁄ 4 – 1 + 1 ⁄ 4 inches) wide (medium, elongate).
Pimento cheese (or pimiento cheese) is a spread typically made of cheese, mayonnaise, and pimentos and is typically served on crackers and vegetables or in sandwiches. Although the recipe has its origins in the northern United States, it is generally most closely associated with the cuisine of the Southern United States and has been referred to ...
Preheat the oven to 375°. ?In a medium bowl, whisk the flour with the paprika, salt, baking powder, baking soda and pepper. In a large bowl, whisk the buttermilk with the eggs, butter, harissa ...
Mojo sauce spread over Canarian wrinkly potatoes Mojo Canario. Mojo (Spanish pronunciation:, from Portuguese molho, meaning "sauce") is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, local pepper varieties (called pimienta in Spain), garlic, paprika (called pimentón in Spain), cumin or coriander, and other spices.
In the West Indies, an allspice liqueur is produced under the name "pimento dram". In Mexican cuisine, it is used in many dishes, where it is known as pimienta gorda. [7] Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant, where it is used to flavour a variety of stews and meat dishes, as well as tomato sauce. [8]
The earliest mentioned recipe of sofrito, from around the middle of the 14th century, was made with only onion and oil. [4]In Italian cuisine, chopped onions, carrots and celery is battuto, [5] and then, slowly cooked [6] in olive oil, becomes soffritto. [7]