Yield: 1 Servings
|1¼ pounds||Sharp cheddar cheese, grated|
|8 ounces||Diced pimientos, drained|
|8 ounces||Pace Picante Sauce|
|Freshly ground pepper|
Combine cheese, pimientos, and picane sauce. Add pepper to taste. Add mayonnaise and blend thoroughly. Store in refrigerator. This is quite hot; use less picante sauce for a milder mixture. Yields 1 quart.
Lou's note: This was published in 1983. Pace now makes a mild picante sauce that is not hot at all. In fact, I add a little Tabasco (but we like it hot).
Recipe by: The Star of Texas Cookbook (Houston Junior League), p. 35 Posted to MC-Recipe Digest V1 #624 by Lou Parris <lbparris@...> on May 29, 1997