461 pimiento recipes

Inherited from Spain, this codfish dish is a favorite of the Mexicans.

This elegant chilled tomato consomme blends ripe tomatoes, green peppers, and leek into a crystal-clear broth, served cold with fresh chives and pimiento for a light summer starter.

This delicious dip is perfect for crackers, chips and even vegetables.

Spaghetti tossed with toasted walnuts, black olives, pimientos, garlic oil, and Parmesan. A no-sauce Mediterranean pasta that's nutty, briny, and endlessly satisfying.

Make-ahead sausage breakfast casserole with buttered bread layers and cheese. Assemble the night before, bake in the morning for easy brunch.

Budget-friendly chicken noodle casserole with fresh spinach, cottage cheese, cheddar, and pimiento. Works with turkey, ham, or tuna for a flexible weeknight dinner.

Arroz con pollo Puerto Rican style with chicken marinated overnight in adobo, sofrito, salt pork, ham, olives, capers, and peas, then simmered together into one golden pot.

Halloween deviled eggs made to look like bloodshot eyeballs using cream cheese, pimento-stuffed olives, and red food coloring. Creepy, edible, and kid-approved.

A bold beef barbecue sauce simmered with beer, chili sauce, pimento-stuffed olives, and butter. Briny, tangy, and ready in 15 minutes. Makes 1½ cups of pure backyard magic.

San Ton Pa is a traditional raw fish mincemeat dish using sole, halibut, or flounder cured in lemon juice with onion, garlic, pimentos, fennel, and cilantro. Served cold with green salad.

Briny anchovy paste and chopped green olives swirled into tangy sour cream for a salty, umami-packed dip that disappears fast at parties.

Skinny scalloped potatoes layered with Swiss cheese, garlic, and pimientos, baked in chicken broth instead of cream. A lighter take on the classic casserole.

Crunchy deviled eggs with sour cream, crumbled bacon, parsley, and paprika, topped with a pimento-stuffed olive half. A quick no-cook appetizer ready in 10 minutes.

Crab and avocado salad: sweet crab meat tossed in a zesty picante-mayo dressing with green olives, piled into ripe avocado halves. A no-cook, 20-minute Tex-Mex lunch or appetizer that looks far fancier than it is.

Devilish eggs (Cajun-style deviled eggs) with hot pepper sauce, Dijon mustard, dill relish, and pimentos. A spicy upgrade on the classic Southern appetizer with real heat.

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.