Pasture’s Pimento

Yields
4 Servings

from Jason Alley, chef/partner of Comfort and Pasture, Richmond, VA

1½ pounds sharp cheddar cheese, freshly grated

1 medium red bell pepper, roasted, peeled, and seeded and then finely diced

1 small shallot, minced

2 sprigs fresh tarragon, stems removed, minced

1¼ cup mayonnaise, preferably Duke’s

2 dashes Worcestershire sauce

1 dash hot pepper sauce

1 teaspoon freshly ground black pepper

Combine all ingredients very well in a large mixing bowl. Chill for at least 2 hours, or up to one day. Serve with crackers, pickles, and crudités.

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