1lb of cheddar cheese, finely shredded
½ cup mayonnaise 1 tsp stone ground or Dijon mustard (anything but yellow mustard) 1 TBSP pickle juice 2 bell peppers Your choice of heat: 1 de-seeded and chopped jalapeño, or 2-3 poblano or paprika peppers (roasted, skinned, de-seeded and chopped) Salt and pepper, to taste If you don’t use paprika peppers, add about ½ tsp dry paprika. Combine all ingredients, and serve with crackers, on a sandwich, add to grits, or stuff into jalapeños for poppers! Comments are closed.
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CSA RecipesEach week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years. Archives
August 2021
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