Pasture’s Pimento

By LRay

The Local Palate, October 2014, page 49.

From Jason Alley, chef/partner of Comfort and Pasture restaurants, both in lovely Richmond, Virginia

Ingredients

• 1 1/2 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
• 1 1/4 cup mayonnaise, preferably Duke’s
• 2 dashes Worcestershire sauce
• 1 dash hot pepper sauce
• 1 teaspoon freshly ground black pepper

Details

Servings 1
Adapted from localpalatemag.com

Preparation

Step 1

Directions

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.