What Are Pimentos and How Can I Use Them?

Wondering what to do with pimentos? This guide covers how to pick them, cook them, store them, and swap them, plus 339 recipes to put them to work.

What are pimentos?

Pimientos are small, heart-shaped sweet red peppers, the mildest and one of the sweetest of all the chiles. Most cooks meet them already cooked and peeled, packed in little jars.

That is the red dot tucked inside a green olive.

The flavor is gentle and sweet with almost no heat and a soft, succulent texture once jarred. Dried and ground, this same pepper becomes paprika, which is why pimiento and good sweet paprika taste so alike.

You will also see the spelling "pimento," which doubles as a name for allspice, a completely different thing.

Cooking With Pimientos

Jarred pimientos are a finishing touch more than a base. Drained and diced, they add color and a sweet note to pasta and potato salads, like Dunkley's Famous Macaroni Salad, and they stud casseroles and rice dishes with red.

In the American South they are the soul of pimiento cheese, blended with sharp cheddar and mayonnaise into a spread. A spoonful also lifts deviled eggs and cream sauces with sweet red color.

In cooked dishes they bring sweetness and color without bulk, the way they finish Spanish Style Codfish or a Potluck Chicken Casserole. Add them near the end, since they are already cooked and only need warming through.

Pairing and Common Mistakes

Pimientos pair with cheese, eggs, mayonnaise, chicken, rice, and seafood, anywhere a little sweet red color helps. Their mildness lets them sit alongside bolder flavors without fighting them.

The most common mistake is not draining them. Jarred pimientos carry a lot of brine, and tipping it into a salad or spread thins the dish and dulls the flavor, so drain and pat them dry first.

The other slip is overcooking. Long simmering turns these tender peppers to mush and washes out their color, so stir them in late rather than at the start of a braise.

Substitutes

The closest swap is a roasted red bell pepper, fresh or jarred, diced small; it is a touch less sweet but very close in texture and color. Jarred roasted peppers are the easiest one-to-one stand-in.

For the flavor without the pepper, a pinch of sweet paprika echoes the taste in a cooked dish, though you lose the soft red flecks. Fresh red bell works too if you saute it soft first, since raw bell is firmer and grassier than a jarred pimiento.

Buying and Storing

Pimientos are sold most often in glass jars, whole, sliced, or diced, sometimes labeled "pimiento" alongside roasted red peppers. Choose jars with bright, even red color and clear brine.

An unopened jar keeps in the pantry for a year or more. Once opened, store it in its brine in the refrigerator and use within about two weeks, watching for cloudiness or off smells.

Fresh pimiento peppers are harder to find outside late summer and farm stands. Pick ones that are firm and deep red with glossy skin.

Treat them like any sweet pepper: store unwashed in the crisper for up to a week, and roast and peel them before use to get that signature soft, sweet character.

Nutrition

Quick facts

Where to find pimentos: Pimentos are usually found in the condiments section or aisle of the grocery store or supermarket.

Food group: Pimentos are a member of the Vegetables and Vegetable Products US Department of Agriculture nutritional food group.

In Chinese

pimentos

British (UK) term

Pimentos

en français

piments

en español

pimiento morrón

How much do pimentos weigh?

Related

Vegetables and Vegetable Products

Recipes using pimentos

There are 339 recipes that contain this ingredient.

Gazpacho (Salad Soup)

Classic gazpacho, the chilled Spanish salad soup, with fresh tomatoes, cucumber, green pepper, olive oil and white wine vinegar. No cooking required, just blend and chill.

Salad Dressing

Toss your favorite salad with this delicious dressing that's very quick and easy to make. Put it in an air-tight jar, and store in the refrigerator for up to weeks.

Marlboro Country Guacamole

Marlboro Country guacamole is a stripped-down, cowboy-style take on the classic: mashed avocado, chopped onion, pimentos, and a squeeze of lemon. Five ingredients, ten minutes, Western ranch vibes.

Cheesy Cauliflower Casserole

A comforting dish that combines tender cauliflower florets with a rich and creamy cheese sauce. This delicious casserole is baked to perfection, creating a golden and bubbly top that is simply irresistible. It's a great vegetarian main or side dish for any weeknight, and a great way to sneak in some veggies for those who might be a bit picky.

Arroz Amarillo (Yellow Rice)

With its vibrant color and flavor, yellow rice is a staple in Latin America and the Caribbean. In Cuba, it's traditionally garnished with pimentos, but I sometimes top it with sliced scallions. Serve it with Cuban-style roast pork, ropa vieja or as a side to grilled meats, poultry or seafood.

Deluxe Peas

Nice way to dress up peas. The mushrooms, water chestnuts and celery add some needed texture. Just a hint of curry adds some nice warmth but is not in any way overpowering and the chicken bouillon powder infuses the flavor.

Beef Goulash Soup

Spicy and meaty - ideal to worm you up when there is cold outdoor.

Muffuletta Sandwich

Hard to go wrong with a Muffuletta sandwich. It was easy and simple to assemble, and it was packed with flavour.

Marvellous Marinated Coleslaw

I used roasted bell pepper instead of pimento, which worked perfectly well. Roasted bell pepper added delicious smokiness to the coleslaw, and it was very easy to put together. Refreshing and quite tasty.

Portuguese Spicy Bean Stew

A hearty and warm choice for those cold winter nights.

He-Man's Tuna Noodle Casserole

Fight evil and help those who are hungry with this scrumptious casserole that is sure to produce a happy ending.

Deluxe Jalapeño Cornbread

Deluxe jalapeno cornbread bakes whole corn kernels, chopped jalapeno, buttermilk, and pimentos into a moist, tangy skillet bread topped with melty sharp cheddar. Southwestern bread with backbone.

Egg & Sausage Strata

A scrumptious dish made with succulent pork sausage, green bell peppers and pimentos.

Fresh Corn & Polish Sausage Chowder

An easy and tasty chowder is made with corn, potatoes and kielbasa. Some steamed rice or a few slices of good bread will help to soak up all the yumminess. A perfect week-night meal.

Holiday Spinach & Artichoke Party Dip

A scrumptious spinach and artichoke dip that tastes amazing with tortilla chips are as a spread for sandwiches.

Canadian Souffles

A tasty cheese souffle loaded with cheddar cheese and and Canadian bacon (ham).

New York Times Lobster Thermidor

Creamy, rich and so flavorful. Didn't have pimento, used fresh sweet red pepper instead, nothing was sophisticated during the preparation, but the flavor was so impressive!

Shrimp & Yellow Rice

A tasty dish made of shrimp, tomatoes and green peas that can be used as a side or be your main dish.

No Fuss Tuna Quiche

An easy to prep quiche with canned tuna. Sometimes easy is good.

Deluxe Chicken Supper

Cheesy dumplings baked on top of creamy sauce with chunks of chicken, bacon, onions and mushrooms. All in one deluxe chicken dinner.

Dunkley's Famous Macaroni Salad

This well endowed cheesy macaroni salad recipe is packed with flavor and sized to feed a crowd.

Crabmeat Patties

Creole-style crabmeat patties baked in ramekins with mushrooms, pimiento, cream, and buttered breadcrumbs. Rich, old-world elegance with a cayenne kick in every spoonful.

Ham Head

Ham Head is a fun Halloween food art project for kids. A round ham slice becomes a spooky face with hard-boiled egg eyes, olive pupils, pickle mouth with olive teeth, carrot ears, and string cheese hair.

Rice with Chicken

Chicken and rice casserole layered with cream of mushroom soup, onion soup mix, pimentos, and American cheese. A simple retro baked casserole with pantry staples.

Honolulu Oysters

Baked oysters on the half shell topped with pineapple, pimento, green pepper, lemon, and melted butter. A retro Hawaiian-inspired appetizer that broils in just 5 minutes.

Cuban Beans & Rice

Quick Cuban black beans and rice with sautéed green pepper, garlic, oregano, and a splash of vinegar. A vegan-friendly staple that's on the table in 25 minutes.

Macaroni & Pea Salad

Cold macaroni and pea salad with sweet red peppers, dill pickles, and pimentos in a creamy mayo dressing. Classic potluck side dish that's better the next day.

Chicken Spaghetti Casserole

Old-fashioned chicken spaghetti casserole made from scratch with a whole stewing hen, creamy mushroom roux, hard-boiled eggs, and melted cheddar. Makes two casseroles so you can freeze one for later.

Chili Con Carn

A big-batch chili built on chopped sirloin and sausage, simmered with dried pinto beans, mushrooms, olives, and green chilis. Four hours from start to bowl, this freezer-friendly recipe feeds a crowd.

Crabmeat Ravigote

Classic New Orleans crabmeat ravigote with lump crab, bell pepper, pimiento, scallions, and a bright lemon-cayenne kick. No cooking required. Ready in 20 minutes.

Potluck Surprise

Ground beef and eggplant macaroni casserole with sour cream, pimentos, and cheddar cheese. Italian-seasoned, baked until the eggplant is tender and the cheese is golden. A crowd-pleasing potluck dish.

Creamed Tuna Fish

Creamed tuna on toast is the original 10-minute pantry dinner. Flaked tuna folded into silky bechamel and spooned over crisp toast points, finished with paprika and pimento.

Nori Lamb Surprise

Nori lamb surprise butterflies lamb loin around scallops, mango, mushrooms, and pickled ginger, wraps it in seaweed, and pairs it with a chili-lemongrass syrup and a roasted pepper relish.

Herb Crusted Rack of Lamb with Roasted

Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.

Garlicky Paella

Garlicky paella loads saffron rice with prawns, clams, and browned chicken, perfumed with a heavy hand of garlic. The golden, one-pan Spanish classic, simmered low and never stirred so the rice cooks up tender with a crisp bottom.

Neptune's Surprise

Seafood casserole with shrimp, scallops, crab, and oysters in a creamy dill-mayo sauce topped with crushed potato chips. A retro four-shellfish bake with a crunchy golden crust.

Mila's Aroz Con Pollo

Arroz con pollo simmered in beer with chicken, long-grain rice, tomatoes, turmeric and saffron, finished with green olives, peas and pimentos. Cuban-style one-pot dinner.

Blender Sweet-Sour Sauce

Whip up this glossy sweet and sour sauce in minutes using your blender. Pineapple juice concentrate, brown sugar, vinegar, and green pepper make a thick, tangy glaze for roasted or broiled meats.

Club Chicken Casserole

A microwave chicken casserole with cubed chicken, mushrooms, breadcrumbs, eggs, and pimentos, topped with chicken mushroom gravy. A retro weeknight dinner that's done in 30 minutes flat.

Speciality Casserole

A creamy microwave casserole with ground beef, cream cheese, mushroom soup, corn, and pimentos. Rich, cheesy, and ready in under 40 minutes with barely any cleanup.

Rotting Crone's Kisses

Rotting Crone's Kisses Halloween appetizer with green-tinted cream cheese mouths, pimiento lips, and pea and raisin teeth on crackers. A creepy, fun no-cook Halloween snack kids love to make.

Vegetable Salad with Romesco Sauce

Spanish-style vegetable salad dressed in a smoky, nutty romesco sauce made from roasted tomatoes, garlic, and almonds. A showstopping side that feeds a crowd.

Meal-In-One Stir-Fry

Pantry stir-fry with canned chicken, mushrooms, peas, pimientos, and leftover rice. Ready in 25 minutes from shelf-stable ingredients. The original meal-in-one rescue dinner.

Perky Turkey

Perky Turkey: leftover turkey and rice salad with celery, pimientos, and Dijon mustard dressing, served over lettuce. A no-cook lunch or light dinner ready in 5 minutes.

Tofu-Noodle-Poppy Seed Casserole (Lacto)

Make-ahead tofu noodle casserole in a creamy Parmesan poppy seed sauce with pimientos. Assemble the night before, bake the next day. Retro comfort food with a vegetarian twist.

Turkey Shepherd's Pie

Cubed turkey and broccoli in savory gravy with marjoram, topped with fluffy mashed potatoes studded with pimento and baked until golden. A comforting shepherd's pie that puts leftover turkey to brilliant use.

Chicken with Rice

A hearty arroz con pollo loaded with browned chicken, chorizo sausage, saffron rice, tomatoes, and bell peppers, all baked together until the rice is fluffy and golden. Feeds a crowd of 10 with ease.

Lima Beans Smitane

Lima beans smitane tossed with sour cream, diced pimento, chives, and garlic powder. A creamy, Eastern European-inspired side dish made from frozen limas in under 30 minutes.

Spaghetti Aglio E Olio (Spaghetti with Garlic)

Spaghetti aglio e olio with sliced garlic sautéed in extra-virgin olive oil, hot pimento, and fresh parsley. The classic Italian pantry pasta that proves less is more.

Hot Black Bean Salad with Corn & Avocado

A scrumptious salad made with black beans, corn and jalapeno peppers that's perfect for the winter.

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