Pimento Cheese Recipe

char and prep chiles

Char the poblano, jalapeño and red bell pepper over a gas flame, under a broiler or on a very hot cast-iron skillet until skin is blackened and blistered on all sides (8–10 minutes), turning to char evenly. Transfer to a bowl and cover tightly with plastic wrap or place in a sealed paper bag for 10 minutes to steam — this loosens skins.

Peel the cooled peppers: remove blistered skin, slice open and discard seeds and membranes for milder heat (reserve seeds if you want more heat). Finely chop the poblano, jalapeño, roasted red pepper and any jarred pimentos so they measure about 1 to 1 1/2 cups combined.

In a medium bowl, beat the softened cream cheese until smooth. Add the mayonnaise and sour cream and whisk until combined and creamy.

Fold in the grated sharp and white cheddar cheeses. Work quickly so the cheese stays slightly textured (avoid overblending into a paste unless you prefer a very smooth spread).

Add the chopped charred poblano, jalapeño, roasted red pepper and chopped jarred pimentos to the cheese mixture. Stir to distribute evenly.

Season with smoked paprika, garlic powder, onion powder, hot sauce, kosher salt and black pepper. Taste and adjust seasoning: add more salt or hot sauce if desired.

Mix in chopped chives, reserving a small pinch for garnish. Transfer the pimento cheese to a serving bowl, cover and chill at least 30 minutes to let flavors meld (can be refrigerated up to 48 hours). Bring to room temperature 15 minutes before serving.

In a small saucepan over medium heat, combine blueberries, sugar and water. Cook, stirring occasionally, until the blueberries release juices and the sugar dissolves, about 6–8 minutes.

Add the red wine vinegar and lemon juice, reduce heat to medium-low and simmer gently until the mixture thickens slightly to a syrupy consistency, about 6–10 minutes. If you prefer a smoother sauce, mash the berries with the back of a spoon or pulse briefly with an immersion blender; for a more textured gastrique, leave whole.

Season with 1/4 tsp salt and taste for balance — add another teaspoon vinegar or a pinch more sugar if you want brighter or sweeter notes. Remove from heat and let cool; the gastrique will thicken more as it cools.

Once cooled to warm or room temperature, transfer to a small bowl for serving alongside the pimento cheese.

Spoon the chilled pimento cheese into a shallow serving bowl or small board. Make a shallow well in the center.

Spoon 2–3 tablespoons of the blueberry gastrique into the well or drizzle artistically over one side of the spread so guests can pair sweet-tart bites with the savory cheese.

Arrange pita chips and pickle slices around the bowl. Garnish the pimento cheese with the reserved chives and an optional thin slice of charred chile for color.

Serve at small-plate temperature: pimento cheese slightly cool or room temperature with gastrique at room temperature. Encourage guests to scoop with chips and add a small piece of pickle on the bite if desired.

Leftovers: store pimento cheese covered in the refrigerator up to 3–4 days; gastrique refrigerated up to 1 week.