Make Smokier and Spicy Harissa Cheese
I have never come across a cheese that I dislike, probably because it is difficult to spoil the combination of mayonnaise, various cheeses and sweet aromatic peppers. I don’t think the standard recipe requires a lot of tweaking, but if you want your sauce to be a little bolder, smokier, and spicier, grab a tube of harissa.
If you are not familiar with smoked pepper paste, now is a good time to get acquainted. Used primarily in North African and Middle Eastern cooking, the ingredients in a tube of harissa may vary slightly depending on the country of origin, but you’ll most likely find smoked peppers, garlic, coriander, and cumin. These are all very good things. I hate food writing stereotypes that create their fair share of problems, but it’s actually one of those condiments that “makes everything better.” (Fried chicken, any cereal, scrambled eggs, Bloody Mary, and the best hot mayonnaise come to mind right away.)
The aromatic chili paste warms up a bit, but the dairy-rich pimento cheese can handle it. Tablespoon to cup is my preferred ratio – it adds a nice, persistent amount of smoky spice that complements bell peppers and rich, salty cheddar. Rather than taste like “harissa cheese,” the hot sauce enhances the flavors already present in the pasta, giving them something to resist, making you appreciate them even more. You can add it to a homemade batch, but it’s also the best and easiest way to feed a basin of store-bought items.