Dunbars Peeled Diced Pimientos, 102 Ounce, 6 Per Case

Recipe ingredient: Add directly to salads, dips, and casseroles for sweet pepper flavor and color.
Food service prep: Scoop by the handful for large batch cooking in restaurants, catering, and institutional kitchens.
Garnish and topping: Scatter over deviled eggs, potato salad, or pizza for a bright red finish.
Canning and preserving: Fold into relishes, chow-chow, and pickled vegetable mixes.

Who Would Benefit

• Commercial kitchens and cafeterias needing bulk pimientos for daily meal production
• Caterers preparing large gatherings where colorful vegetable garnishes are required
• Home canners and preservers making pimiento cheese, relishes, or pickled blends in quantity
• Food manufacturers blending pimientos into spreads, dips, or processed foods
• Southern and soul food cooks who use diced pimientos as a staple ingredient

Product Highlights

• 102 ounce can provides generous volume for high yield recipes and batch cooking
• 6 cans per case ensures reliable supply for busy food service operations
• Peeled and diced ready to use with no additional prep or knife work needed
• Sweet, mild pepper flavor without heat, suitable for wide ranging menus
• Bright red color adds visual appeal to finished dishes

Yummy Recipes

Classic Pimiento Cheese Spread

Ingredients:

• 16 ounces sharp cheddar cheese, freshly shredded
• 4 ounces cream cheese, softened
• 1/2 cup Dunbars Peeled Diced Pimientos, drained
• 1/3 cup mayonnaise
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper

Instructions:

1. Shred the cheddar cheese and place it in a large mixing bowl.
2. Add softened cream cheese, mayonnaise, Worcestershire sauce, garlic powder, and black pepper.
3. Stir until well combined, then fold in the drained diced pimientos.
4. Cover and refrigerate for at least 1 hour to let flavors meld.
5. Serve with crackers, celery sticks, or sandwich between white bread.

Time: 10 minutes prep, 1 hour chill.

Pimiento Potato Salad

Ingredients:

• 3 pounds red potatoes, cubed and boiled
• 1/2 cup Dunbars Peeled Diced Pimientos, drained
• 3 hard boiled eggs, chopped
• 1/2 cup mayonnaise
• 2 tablespoons sweet pickle relish
• 1 tablespoon yellow mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Boil cubed potatoes until fork tender, about 12 minutes, then drain and cool completely.
2. In a large bowl, whisk together mayonnaise, pickle relish, mustard, salt, and pepper.
3. Gently fold in the cooled potatoes, chopped eggs, and drained pimientos.
4. Cover and refrigerate for at least 2 hours before serving.
5. Garnish with chopped parsley and additional pimientos on top.

Time: 15 minutes prep, 12 minutes cook, 2 hours chill.

Sweet Pepper Relish

Ingredients:

• 2 cups Dunbars Peeled Diced Pimientos, drained
• 2 cups green bell peppers, finely chopped
• 1 cup onion, finely chopped
• 2 cups white sugar
• 1 cup apple cider vinegar
• 1 tablespoon pickling salt
• 1/2 teaspoon celery seed

Instructions:

1. Combine pimientos, green bell peppers, and onion in a large heavy pot.
2. Stir in sugar, apple cider vinegar, pickling salt, and celery seed.
3. Bring to a boil over medium high heat, then reduce to a simmer.
4. Cook for 30 to 35 minutes, stirring occasionally, until mixture thickens and coats a spoon.
5. Ladle hot relish into sterilized jars, leaving 1/4 inch headspace, and process in a boiling water bath for 10 minutes.

Time: 15 minutes prep, 35 minutes cook, 10 minutes water bath processing.