2roasted Italian Bullhorn red peppers peeled and choppedor 1 large roasted red bell pepper jarred or from the olive bar
1roasted pimentoor one small jar - drained, peeled and chopped
1/2cupmayonnaise
2 - 3Chipotle peppers in adobochopped, deveined and seeded to avoid too much heat
1/2teaspoondried chopped onion
salt and pepper to taste
Instructions
Grate both cheeses and place in a large bowl. Roast bell peppers until charred and then place in a plastic bag to cool. When you're able to handle them, peel off the charred skins and chop. Or use jarred or purchased roasted red bell pepper and jarred pimento. Add them to the cheese along with the rest of the ingredients and mix well. Serve with crackers.