Pimentos

Barbee · September 7, 2009

Today I'm canning Pimento Cheese Sauce. I just got in from picking these in the rain. They looked so pretty, I just had to take a picture

matereater · September 7, 2009

Barbee, what are those called? I have a pepper called Big Bomb that looks very similar, but I think its just a regular pepper not a pimento pepper.

Blueaussi · September 7, 2009

They're gorgeous! My mouth is watering just looking at them. What variety of pimento are they?

Barbee · September 7, 2009

This is a sheep nose pimento. Supposed to be able to save seeds and have them come back true. They are super juicy and sweet. I can eat these raw and I'm not a raw pepper fan.

They started out on the small side and I was NOT a happy camper about that. I want a pepper big enough that I can stuff it. As the season progressed though, they put on larger peppers so now I'm loving them. I have never had a pepper be so juicy that when you cut into it, juice squirts

I got my seed last year from local harvest, I think. Had a really hard time finding them.

montanamato · September 7, 2009

Pimentos are among my favorite peppers too...
What is cheese sauce, and how about a recipe please?
Some of my favorite pimentos are Figaro , Gambro, Doe Hill. and Tangerine...
Jeanne

Barbee · September 7, 2009

Canned Pimento Cheese Sauce
18-20 pimentos (I have used large red bell peppers before, about 12)
1 1/2 cups sugar
1 cup white vinegar
1 teaspoon salt
2 tablespoons cornstarch

Wash, clean, and chop pimentos in a food processor or by hand. Put in a dutch oven, and add the rest of the ingredients. Bring to a boil over medium heat, stirring often. Boil for 3 or 4 minutes then remove from heat. Ladle into clean sterile jars, add seals and screw down the lids. Process in a hot water bath for 5-10 mins. Any jars that do not seal can be stored in the fridge for a week. Makes 6-8 half pints.

To use, grate 1 pound of cheese and pour a can of the sauce in. Mix well and serve chilled.
I like to use a variety of cheeses. I use super sharp, colby jack and anything else I decide to throw in there. To make it creamy, you can add mayo or cream cheese until it's the consistency you prefer. My sister in law likes it super creamy like you buy in the store. She uses grated Velveeta and Miracle Whip in hers. I always make one batch and fill 12 of those little Ball jelly jars. That size is perfect for mixing into a cheese ball recipe.
And that's it. Easy to double or even triple the recipe if you have plenty of peppers.

remy · September 7, 2009

Great pic. They look so yummy!
Remy

Tania · September 7, 2009

Awesome picture - lots of nice looking peppers!

shelleybean · September 7, 2009

Very pretty peppers! I pickled my last batch of Sheepnose. I expect to get a lot more this fall. Like Jeanne, Doe Hill is another of my favorites if you like them to ripen yellow/orange. They're the same shape and about the same size as Sheepnose. The pimentos are a lot more reliable for me than bells and I only grow these, frying peppers and cherry peppers anymore. Thanks for posting your pic.

Barbee · September 7, 2009

Oooooh yellow ones!
Oh I gotta try those.

Earl · September 9, 2009

Barbee, very nice! If I had them I'd blister them on the grill or under the broiler, put them in a paper bag to lossen the skin, then de-seed/stem and freeze them. That's how I do them and Kathy makes Pimento Cheese, like she took to the tomato fest.

Barbee · September 9, 2009

Sounds great Earl! I've got one of two more batches left out there so I think I'll try this recipe.

Mjdtexan · October 27, 2009

I am just gonna admit that I didnt even know what pimentos were. I am familiar with the ones bought in the little jar in the store and all but I had no clue they were peppers. I hadnt even thought of it before. I am going to grow some of those come spring. They do grow in the spring?

shelleybean · October 27, 2009

They grow in the summer here, like any other pepper. I put mine out in the middle of April and leave them in until frost. I'm sure you could put them out earlier in TX.

Mjdtexan · October 27, 2009

Quote:

Originally Posted by shelleybean

They grow in the summer here, like any other pepper. I put mine out in the middle of April and leave them in until frost. I'm sure you could put them out earlier in TX.

Thank You for the reply

September 7, 2009	#1
Barbee Tomatovillian™ Join Date: Mar 2008 Location: SW Ohio Posts: 1,818	Pimentos Today I'm canning Pimento Cheese Sauce. I just got in from picking these in the rain. They looked so pretty, I just had to take a picture __________________ *Barbee*

September 7, 2009	#2
matereater Tomatovillian™ Join Date: Jul 2006 Location: S.E. Michigan (Livonia) Posts: 1,264	Barbee, what are those called? I have a pepper called Big Bomb that looks very similar, but I think its just a regular pepper not a pimento pepper. __________________ Steve Cleverly disguised as a responsible adult

September 7, 2009	#4
Barbee Tomatovillian™ Join Date: Mar 2008 Location: SW Ohio Posts: 1,818	This is a sheep nose pimento. Supposed to be able to save seeds and have them come back true. They are super juicy and sweet. I can eat these raw and I'm not a raw pepper fan. They started out on the small side and I was NOT a happy camper about that. I want a pepper big enough that I can stuff it. As the season progressed though, they put on larger peppers so now I'm loving them. I have never had a pepper be so juicy that when you cut into it, juice squirts I got my seed last year from local harvest, I think. Had a really hard time finding them. __________________ *Barbee*

September 7, 2009	#6
Barbee Tomatovillian™ Join Date: Mar 2008 Location: SW Ohio Posts: 1,818	Canned Pimento Cheese Sauce 18-20 pimentos (I have used large red bell peppers before, about 12) 1 1/2 cups sugar 1 cup white vinegar 1 teaspoon salt 2 tablespoons cornstarch Wash, clean, and chop pimentos in a food processor or by hand. Put in a dutch oven, and add the rest of the ingredients. Bring to a boil over medium heat, stirring often. Boil for 3 or 4 minutes then remove from heat. Ladle into clean sterile jars, add seals and screw down the lids. Process in a hot water bath for 5-10 mins. Any jars that do not seal can be stored in the fridge for a week. Makes 6-8 half pints. To use, grate 1 pound of cheese and pour a can of the sauce in. Mix well and serve chilled. I like to use a variety of cheeses. I use super sharp, colby jack and anything else I decide to throw in there. To make it creamy, you can add mayo or cream cheese until it's the consistency you prefer. My sister in law likes it super creamy like you buy in the store. She uses grated Velveeta and Miracle Whip in hers. I always make one batch and fill 12 of those little Ball jelly jars. That size is perfect for mixing into a cheese ball recipe. And that's it. Easy to double or even triple the recipe if you have plenty of peppers. __________________ *Barbee*

September 7, 2009	#7
remy Buffalo-Niagara Tomato TasteFest™ Coordinator Join Date: Feb 2006 Location: Z6 WNY Posts: 2,354	Great pic. They look so yummy! Remy __________________ "I wake to sleep and take my waking slow" -Theodore Roethke Yes, we have a great party for WNY/Ontario tomato growers every year on Grand Island! Owner of The Sample Seed Shop

September 7, 2009	#3
Blueaussi Tomatovillian™ Join Date: Apr 2009 Location: South Carolina Zone 8a Posts: 1,205	They're gorgeous! My mouth is watering just looking at them. What variety of pimento are they?

September 7, 2009	#5
montanamato Tomatovillian™ Join Date: Jan 2006 Location: Montana Posts: 1,038	Pimentos are among my favorite peppers too... What is cheese sauce, and how about a recipe please? Some of my favorite pimentos are Figaro , Gambro, Doe Hill. and Tangerine... Jeanne

September 7, 2009	#8
Tania Tomatovillian™ Join Date: Jan 2006 Location: Anmore, BC, Canada Posts: 3,970	Awesome picture - lots of nice looking peppers! __________________ Tatiana's TOMATObase

September 7, 2009	#9
shelleybean Tomatovillian™ Join Date: Feb 2006 Location: Virginia Beach Posts: 2,648	Very pretty peppers! I pickled my last batch of Sheepnose. I expect to get a lot more this fall. Like Jeanne, Doe Hill is another of my favorites if you like them to ripen yellow/orange. They're the same shape and about the same size as Sheepnose. The pimentos are a lot more reliable for me than bells and I only grow these, frying peppers and cherry peppers anymore. Thanks for posting your pic. __________________ Michele

September 9, 2009	#11
Earl Tomatovillian™ Join Date: Jan 2006 Location: SW Ohio Posts: 1,278	Barbee, very nice! If I had them I'd blister them on the grill or under the broiler, put them in a paper bag to lossen the skin, then de-seed/stem and freeze them. That's how I do them and Kathy makes Pimento Cheese, like she took to the tomato fest. __________________ "Seriously think about what you're about to do/say before you do it and the outcome will always be better." Earl

October 27, 2009	#13
Mjdtexan Tomatovillian™ Join Date: Jun 2009 Location: Houston(ish), Texas Posts: 95	I am just gonna admit that I didnt even know what pimentos were. I am familiar with the ones bought in the little jar in the store and all but I had no clue they were peppers. I hadnt even thought of it before. I am going to grow some of those come spring. They do grow in the spring? __________________ Knows nothing about tomatoes, wants to learn everything about tomatoes.Wine Maker