Pimento Cheese
Ok , so I'm comitted to Pimento Cheese fo a Halloween party; what's the difference between roasted peeled red peppers and diced pimento that has the skin left on? Skin on peppers irritate my tummy, but have no problem with the roasted peeled version. Can I substitute one for the other as is, or do I need to touch up the seasoning or what? HELP, please! TIA!
I made my first batch of pimento cheese earlier this year, using the recipe from Vivian Howard's Deep Run Roots. The recipe (available online here as part of the extremely decadent Baked Pimento Cheese and Sausage) uses 2 sharp cheddar cheeses (10 oz each of sharp yellow cheddar and aged white cheddar) and no Velveeta or cream cheese. I used 18-month old sharp NY yellow cheddar and a 2-year old Canadian white cheddar. Not a lot of mayo either, just 1/4 cup for 20 ounces of grated cheddar. I
