I love pimento cheese. Like really, really love it. I’d eat it every day if I could and it’s what I’d request as my last meal. I’ve made some good batches, some not-so-good batches, and some truly amazing batches, if I do say so myself. Not to toot my own horn (toot, toot), but I’ve rarely served it to someone who didn’t ask for the recipe. And now, I’m finally sharing it.

My Secret Ingredients for Better Pimento Cheese 

Over the years, I’ve perfected my craft—and discovered a few secret ingredients that take pimento cheese to the next level. My recipe starts off with the basics (cheese, mayo, pimento peppers). Then, I start to zhuzh. Here’s what I add: 

• Pimento juice and jalapeño juice: Most pimento cheese recipes call for draining the jarred pimento liquid. Personally, I am pro-pimento juice. Just a tablespoon or two makes the flavor a lot bolder. Also, since this is my pimento cheese recipe and I love heat, I always add pickled jalapeños and a few tablespoons of the liquid they came in. 
• Celery salt: I once added celery salt to my pimento cheese by accident, and I’m so glad I did. A generous pinch lends a fresh-tasting bite that’s mildly peppery, but not so powerful you know it’s there. Once you try it, you’ll never make pimento cheese without it again.  

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