Eleanor Nakama-Mitsunaga
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Pimientos are the red vegetable stuffed into green olives or used to speckle some cold cut. They are used in a variety of ways to add color and flavor to recipes, but what are they, anyway?
The basics: The pimiento, or pimento, is a variety of sweet red pepper, smaller but similar in taste to the bell pepper. It is conical or heart-shaped and ranges from 3 to 4 inches long and 2 to 2-1/2 inches wide. Most of the pimiento crop is dried, then ground to make the powdery spice paprika.
But the pepper is also harvested ripe, when the skin is a vibrant red, for canning. The skin is tough and thus is roasted or charred and removed along with the seeds. What remains is a thick, succulent flesh that resembles roasted red peppers in flavor, with a slight tang.
Pimientos are a good source of vitamins A and C.
Selecting: Fresh pimiento peppers are found only in areas in which they are grown and so most of what is available is canned. They are sold halved, sliced or diced in small quantities. With their vibrant red color they are unmistakable.
Storing: Unopened, canned or bottled pimiento peppers have a long shelf-life. Once opened, however, they should be refrigerated and should last several weeks to a month.
Use: They are most commonly used as a condiment and appear with various ingredients such as olives, cold cuts and salads, more for color than flavor. But they can also be used to flavor dressings, sauces and soups.
Pimiento and cheddar cheese are mixed with mayonnaise, lemon juice and other ingredients to make a cheese spread in certain parts of the country.
Where to buy: Canned or in a jar, pimientos are found at most supermarkets near other bottled vegetables such as red bell peppers and pickles. A 4-ounce bottle runs about $2.
Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com
