jalapeno pimento cheese

I have fond memories of my grandmother making me pimento cheese sandwiches as a child.  It’s always been a favorite, but my now sophisticated and mature palate (read: old) needed to spice things up a bit.  Literally.  This is surprisingly easy to make and is even better the second day if left in the fridge to age.  Perfect for a picnic, even Willa and Rick love this.

Makes about 2 cups, or enough for 4 sandwiches.


1 8oz block of sharp cheddar cheese
1/2 cup mayo
2 tbs diced pimentos
3 dashes of Worcestershire sauce
2 tsp finely grated onion
2 tsp finely minced jalapeno (no seeds or veins)
1/2 tsp finely minced garlic
1/4 tsp cayenne pepper
Freshly ground black pepper to taste

  1. Grate the cheddar cheese on a medium-holed grater.  Grate the short side of the cheese, so individual pieces aren’t too long.
  2. Mix ingredients together in a medium bowl, wrap tightly and pop in the fridge for at least two hours or overnight.
  3. Serve on soft bread with a little extra mayo, or on celery sticks, or just on a spoon.
  4. Ruminate on at least one fantastic memory of your grandmother.