Hot and Smokey Pimento Cheese

Prep time:     Cook time:     Total time:     Yield: 2 Cups

Hot and Smokey Pimento Cheese Picture
Where the rule come from that says that Pimento Cheese needs to be mild and whimpy. I've kicked this up to have the great flavors that'll make you keep making it again and again. It's easy to make, and has a TON of uses.
1.    First you've got to get all of your ingredients together.

2.    Grate the cheese, either in a food processor, or by using a small grater.

3.    Mince both the peppers and onion.

Ron's Note:
When I chop peppers, I always use a food service glove so that my hands won't pick up any heat from the pepper. I've also found that I can cut strips into the whole pepper, before mincing it. This make the mincing process go along a lot faster.

4.    Add the chopped peppers to the cheese along with the onions, mayo, Butt Kickin' Blacken, and the liquid smoke. Mix it all up, let stand for a few hours, then store it in the refrigerator. It'll hold in your frig for a little over a week, if it lasts that long.

Ron's Note:
I've made up a blacken for just this type of use. I've added hickory flavor to my Original Recipe, call it Ol' Smokey, I used that instead of the liquid smokewhen I made this recipe.

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