Chef Suzanne Vizethann of Atlanta’s Buttermilk Kitchen makes her pimento cheese with a touch of sriracha hot sauce. (Courtesy Gibbs Smith) (Photo: Angie Mosier)
At Buttermilk Kitchen in Atlanta, chef Suzanne Vizethann tucks her pimento cheese into omelets for breakfast and melts it on toasted bread with pickled green tomatoes for brunch. The classic Southern spread, spiced with a touch of sriracha hot sauce, is also delicious just spread on a saltine cracker. In her first book, “Welcome to Buttermilk Kitchen” (Gibbs Smith), Vizethann included her recipe for pimento cheese.
More: A Q&A interview with Suzanne Vizethann
“Pimento cheese is an extremely versatile ingredient, so I encourage you to keep a batch on hand at all times. If you want to be a boss, make your own roasted red peppers by charring them over an open flame and dicing them into small pieces. If not, a store-bought brand like Roland’s pimentos work just fine. I suggest mixing this recipe with your hands, because massaging the pimento cheese is a crucial step in achieving the right consistency. If you do not have time to make your own mayonnaise, substitute Duke’s brand if you can.”
Pimento Cheese Spread
Serves 10-12 or makes 4 cups.
- 1 pound sharp cheddar cheese; grated
- 1 cup mayonnaise
- 1/2 cup small diced fire-roasted red peppers (pimentos) drained
- 2 teaspoons sriracha
- 2 teaspoons minced onions
- 1/2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Place all ingredients in a medium-size mixing bowl. Combine, using your hands, massaging the ingredients until thoroughly combined. Taste for seasoning and adjust if needed.
Transfer pimento cheese to an airtight container and store in the refrigerator for up to one week.
At Buttermilk Kitchen in Atlanta, Suzanne Vizethann makes a pimento cheese melt with pickled green tomatoes. (Courtesy of Gibbs Smith) (Photo: Angie Mosier)
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