Salsa De Pimentos Pimento Sauce Recipes
SALSA DE PIMENTOS (PIMENTO SAUCE)
Provided by Food Network
Yield about 2 cups
Number Of Ingredients 11
Steps:
- 2 red bell peppers, roasted, peeled, and cut in chunks 4 hardcooked egg yolks 1 cup half and half 1 teaspoon paprika 2 tablespoons olive oil 1 tablespoon anchovy paste 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 3 tablespoons lemon juice Dash of Tabasco 20 stuffed olives, thinly sliced
- In a blender, combine the red peppers, egg yolks, half and half, paprika, oil, anchovy paste, salt, and pepper. Blend until smooth. Pour into a bowl and add the lemon juice, Tabasco, and olives.
CLASSIC PIMENTO RICE
Mom used to make this classic dish, and every now and then I enjoy having it for a side dish. It certainly is nothing fancy and I have updated it a bit, but I still love it. This recipe makes 4 cups or 8 servings, so you can easily cut this in half if you want. It is just one of those nice comfort foods.
Provided by SarasotaCook
Categories White Rice
Time 20m
Yield 8 1/2 cup servings, 8 serving(s)
Number Of Ingredients 12
Steps:
- Rice -- Cook the rice according to package directions.
- Pimento Mix -- Add the remaining ingredients to the rice and mix well. I start out with 1 1/2 cups mayonnaise, if you prefer it creamier you can add more. I prefer it less creamy, but that is just my taste. Put it back on low heat for 1-2 minutes, just to heat everything through.Taste again for any additional seasoning, salt or pepper.
- Serve -- ENJOY! No garnish needed, this is just a nice comforting side dish.
Nutrition Facts : Calories 309.4, Fat 15.1, SaturatedFat 2.2, Cholesterol 11.5, Sodium 360.5, Carbohydrate 41, Fiber 1.3, Sugar 4.7, Protein 3.2
PIMENTOS (PICKLED PEPPERS)
These peppers are crispier than pimentos, and don't have that kind of weird undertaste that pimentos have. If you don't like your 'pimentos' hot, leave the jalepenos out.
Provided by wildheart
Categories Lunch/Snacks
Time 25m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Clean the peppers (including the jalepenos) of all the seeds and white stuff.
- Cut the bell peppers into strips about 1" wide and 2" long.
- Slice the jalepenos in 1/2" slices across.
- Boil the bell peppers in water for about 5 minutes.
- Mix the oil, vinegar, sugar, salt, and water in a saucepan.
- Bring to a boil, and boil about 5 minutes.
- In the meantime, put drained sweet peppers, chopped garlic, and jalepenos in a sterilized glass jar (or two, depending on size!) Pour the vinegar/sugar mix over.
- Seal.
- Let sit in refrigerator at least two weeks before serving.
- This keeps well 4-6 weeks in fridge.
- Can be frozen though there is some deterioration of texture.
GREAT PIMENTO CHEESE
I guarantee this will be the best pimento cheese you have ever tasted. You should cover it and refrigerate for a few hours to let it set up, but I usually can't wait that long to eat it!
Provided by MICAHGIBSON
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 15m
Yield 16
Number Of Ingredients 8
Steps:
- Stir together the cream cheese, sour cream, and mayonnaise until smooth. Add the grated onion, the drained tomatoes with green chilies, garlic powder, salt, and pepper. Stir in the Cheddar cheese. Refrigerate until set, at least 2 hours.
Nutrition Facts : Calories 142.1 calories, Carbohydrate 1.7 g, Cholesterol 33.1 mg, Fat 13.1 g, Fiber 0.2 g, Protein 4.9 g, SaturatedFat 6.9 g, Sodium 220.9 mg, Sugar 0.3 g
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