The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Pasture’s Pimento


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.
Print Recipe