A recipe for from-scratch jalapeño pimento cheese with a spicy kick. Recipe adapted from The Lee Bros. Southern Cookbook.
In the bowl of your food processor, grate cheese. Next add cream cheese and mayo, and pulse until ingredients are evenly combined (it's OK, great even, for things to be lumpy). Add peppers and all of the remaining ingredients and pulse until combined. I like to leave a bit of texture here so there are flecks of cheese and peppers throughout.
Spoon into a dish and refrigerate for at least an hour. Pimento cheese will keep well sealed in the fridge for 5 days or longer.
Serve with radish slices, on sandwiches or crackers, or just by the spoonful.