Add a little pop of ‘pimento’ to brighten dishes this winter
My mother always said that every room needs a pop of red. The same can be said for a lot of foods. After a holiday of red overload, it’s time to reintroduce the color. Flavorless tomatoes don’t cut it, but those small jars of pimento peppers work magic.
Spelling seems to be fluid for this pepper. I have always used the common “pimento” but you can also spell it “pimiento” and both ways are correct according to our friend Webster. In this case, it shouldn’t be confused with the tree by the same name that allspice berries come from.
Instead, these beautiful red peppers in the shape of a heart are sweet. That’s what makes them the perfect winter addition because they primarily add color rather than flavor. The majority of the commercially grown pimento crop is used to make paprika.
The pepper itself is rather small, typically no more than 4 inches in length and 3 inches wide. In the fresh state, it is more aromatic than a red bell pepper. It is quite juicy and if found fresh, it will be in the late summer and early fall. They are often found stuffed into green olives.
I always have jars of pimento peppers in the pantry. They are available in 4-ounce containers and sometimes you can still find them in 2 ounces. The peppers are either diced or sliced and the uses for them, particularly now, are endless.
The peppers are packed in water, so a fine mesh colander or strainer is necessary before use. Then they are most commonly folded into homemade pimento cheese at my house. But you can also use them in cold salads like those based on wild or saffron rice, couscous, pasta, farro or quinoa.
I always use the whole amount but if you have excess, refrigerate and use within a week.
Tammy Algood is the author of five cookbooks and can be seen on “Volunteer Gardener” on PBS stations in Tennessee. Follow her at www.hauteflavor.com