Back in the days mom used to make a lot of this for our baon (lunch box), she opts for the home made ones as it is more economical during the days and avoid preservatives as much as possible (not saying that the commercial butter and cheese don’t have it). I can’t remember the exact measurements of her recipe but I remember she used only a mixture of butter, cheese and pimiento, I loved that version but I want to improve on it further hence this post.
My mom’s version is quite rustic, the butter sometimes is not well mixed with the cheese so you see bits and chunks of either, it was also quite not as spreadable like Cheez Whiz. Its flavour was good though so I will keep the key ingredients but improve on its texture. I have one issue tough because back home you can buy canned pimiento here it’s not available or I haven’t seen one yet so I have to improvise.
Given those conditions and limitations I created this version of Cheese Pimiento that closely resembles the commercially available one, refer to the recipe below and see how we made it.
- In a pan add a small amount of water then add half of the red capsicum, add a pinch of salt and cook it on a stovetop covered over medium heat until tender but not really soft, this will take around 5 minutes.
- Remove capsicum from pan and drain excess liquid, let it cool and chop finely, set it aside.
- In a mixing bowl combine together sharp cheddar cheese, butter, cream cheese and evaporated milk, mix in low speed until well combined.
- Place mixture in a microwavable dish then lightly melt the mixture in 10 second burst until its easily mixed using a spoon, do not melt it fully just warm it to the point it feels spreadable.
- Mix in the chopped capsicum and salt then place in a container that you can cover, chill before serving.