Pimento peppers, also known as cherry peppers, are a variety of chili pepper that is known for its sweet, mild flavor. Unlike most chili peppers, pimentos lack the compound capsaicin that gives chilies their signature heat. This makes them an ideal pepper for stuffing, hence their common use in Spanish olives and as a sandwich topping. Pimentos have a complex preparation process that starts on the plant and ends with the final product in jars or cans.
Growing Pimento Peppers
Pimento peppers are grown in warm climates with long growing seasons. They require at least 90 days of consistently warm weather to fully mature. The plants grow similarly to other chili pepper varieties, though pimento plants are more compact at around 2-3 feet tall. Like other peppers, pimentos begin as small white flowers that fall off, leaving behind the green chili fruit. As the pimentos mature, they will turn red or yellow depending on the variety. Once mature, the pimento peppers are hand picked to avoid bruising the thin flesh. The picking season for pimentos runs from mid-summer through early fall.
Ideal Climates and Soil Conditions
Pimento peppers thrive in hot, humid climates with temperatures between 70-90°F. They require full sun exposure throughout the day. Pimentos grow best in well-draining, nutrient rich soil with a pH between 6.0-7.0. The plants benefit from regular watering when rainfall is insufficient. Major pimento pepper production occurs in areas like southern Georgia, northern Florida, parts of California and areas of South America. Backyard gardeners can also grow pimento plants in large containers.
Growing Tips
Here are some key tips for growing productive pimento pepper plants:
– Start plants indoors 6-8 weeks before the last expected frost
– Transplant seedlings when soil temperatures reach at least 65°F
– Space plants 18-24 inches apart in rows spaced 3 feet apart
– Use cages, stakes or trellises to support the delicate branches
– Fertilize plants every 3-4 weeks during the growing season
– Provide at least 1-2 inches of water per week if rainfall is inadequate
– Monitor for pests like aphids, pepper weevils and pepper maggots
– Harvest peppers at peak color by snipping the stems
Post-Harvest Handling
Once pimento peppers are harvested, they undergo processing to convert the fresh produce into canned or jarred products. Proper post-harvest handling is essential for maintaining quality. The steps include:
Cleaning
Harvested pimentos are thoroughly washed in cold water to remove any dirt or debris. Gently rubbing the peppers helps dislodge impurities without damaging the delicate skin. The clean water baths continue until the peppers are pristine.
Sorting
Pimentos are sorted by size, color and quality. Any peppers with bruises, blemishes or other defects are removed. Well-formed, bright red peppers continue down the processing line. Sorting ensures only premium peppers move to the next phase.
Trimming
The stems and tops are snipped off the pimento peppers. Leaving a small portion of the stem intact helps maintain the structure while processing. Trimming prepares the peppers for the next step.
Roasting
Roasting is what gives pimentos their signature flavor. The peppers are roasted at high heat, which caramelizes the natural sugars and drives off excess moisture. Traditional roasting used wood-fired ovens, but gas conveyor ovens are more common today. Roasting times vary from 3-5 minutes at 300-600°F.
Packing
After roasting, pimentos are quickly cooled in cold water baths. The cooled peppers are then packed into jars, cans or plastic pouches. Automated packing systems fill containers evenly to maximize space. Some pimentos are packed in water, juice or oil to keep them moist.
Sealing
Filled containers are sealed to lock in freshness and prevent contamination. Jars are closed with metal lids and tightened bands. Cans are sealed through double seaming with compressed lids. Pouches are heat sealed along the edges. Proper sealing prevents air exposure and creates vacuum pressure.
Processing
The final step is heat processing to kill any potential pathogens and extend shelf life. Jars and cans undergo hot water bath canning or steam pressure canning. Pouches are heat pasteurized. Processing allows pimentos to be stored unrefrigerated until opened.
Grading and Sizing
Pimentos are sorted into different grades and sizes to meet the specifications of buyers. The United States Department of Agriculture (USDA) establishes standards for grading canned pimentos.
USDA Grades
The USDA has three quality grades for canned pimentos:
| Grade | Description |
|---|---|
| U.S. Grade A | Premium quality, good color, free from defects |
| U.S. Grade B | Good quality, reasonably good color, minor defects |
| U.S. Grade C | Fair quality, imperfect shape or color, some defects |
Grade A pimentos command the highest prices. Lower grades are still safe but may be less visually appealing.
Size Classifications
In addition to grade, pimentos are categorized into different size groups:
– Giants – Larger than 60mm diameter
– Extra Large – 50-60mm diameter
– Large – 40-50mm diameter
– Medium – 33-40mm diameter
– Small – 26-33mm diameter
– Mixed – Assorted sizes below 40mm
Giant and extra large sizes are prized for stuffing into olives. Smaller pimentos are used for pizza, sandwiches and general canning.
Common Uses
The sweet, mild taste and texture of pimentos make them extremely versatile as an ingredient. Here are some of the most popular uses:
Stuffed Olives
The most iconic use of pimentos is for stuffing into green olives. Their bright color provides a pleasing contrast within the olive.
Pimento Cheese
A blend of shredded cheddar cheese, mayonnaise, pimentos and spices. It’s used as a spread or dip.
Deviled Eggs
Chopped pimentos add color and flavor to the classic filling for deviled eggs.
Casseroles and Salads
Diced pimentos can provide flavor, color and texture to casserole dishes, pasta salads, tuna salad and more.
Pizza Topping
Their mild heat and sweetness make pimentos a tasty topping on pizzas.
Sandwiches and Wraps
Slices or strips of pimento add a punch of flavor to sandwiches, wraps and pitas.
Relishes and Spreads
Pimentos are included in various condiments like pickle and pimento relish.
Garnishes and Toppings
Their bright color makes pimentos an attractive garnish. They are often used atop soups, salads, nachos and more.
Storage and Preservation
Properly stored canned or jarred pimentos can last 12-18 months. Here are some tips for preserving freshness:
Unopened Containers
– Store in a cool, dry place below 75°F
– Avoid direct sunlight which can affect color
– Check that cans or jar lids are free of bulges or rust
– Use oldest containers first for maximum freshness
After Opening
– Refrigerate and use opened pimentos within 1 week
– Transfer to an airtight container and cover pimentos with fresh liquid
– Canned pimentos will last longer than jarred after opening
– Freeze extra pimentos for longer storage
Pickling
– Fresh pimentos can be pickled in vinegar for preservation
– Use a salt brine or boil the vinegar solution before pouring over peppers
– Keeps pickled pimentos edible for up to a year refrigerated
Drying
– Rinse fresh pimentos and pat dry
– Arrange in a single layer on a drying rack or baking sheet
– Dehydrate at 125°F until completely dried; takes 8-12 hours
– Store dried pimentos in airtight containers for 12 months
Nutrition Facts
Pimentos are packed with beneficial vitamins, minerals and antioxidants. Here are some of the top nutrients found in a 1/2 cup serving of canned pimentos:
| Nutrient | Amount | Daily Value |
|---|---|---|
| Calories | 30 | 1.5% |
| Protein | 1 g | 2% |
| Fat | 0 g | 0% |
| Carbohydrates | 7 g | 2.5% |
| Fiber | 1.5 g | 5.5% |
| Vitamin A | 18% | 20% |
| Vitamin C | 80% | 90% |
Pimentos provide high amounts of immune boosting vitamin C and vision protecting vitamin A. They are also naturally low in calories, fat and sodium.
Selecting High Quality Pimentos
Follow these tips for choosing the best quality pimento products:
– Inspect jars and cans for damage or broken seals
– Avoid containers with bulges, dents, rust or leaks
– Select products labeled “Grade A” for premium quality
– Check the Best By date and choose earliest dates
– Jars should have tight, vacuum sealed lids
– Liquid should be clear with no cloudiness
– Pimentos should be plump with bright, vivid red color
– Texture should be firm yet tender when pierced
– Taste should be sweet and mild, not sour or bitter
– Purchase pimentos packed in water or juice for better flavor
Price Considerations
Several factors affect the pricing of pimento products:
Size
Larger pimento sizes are more rare and command higher prices per pound. Giant and extra large peppers can cost up to 25% more than small or mixed sizes.
Grade
Higher USDA grades have stricter quality criteria, making Grade A pimentos around 20% more expensive than Grade C.
Brand
Premium national brands are approximately 10-15% more costly than generic or store brands.
Packaging
Jarred pimentos tend to cost a bit more than canned versions. Pouches are the most economical.
Geography
Pimentos from Spain, Portugal and South America are more expensive than domestic varieties from Georgia or California.
Organic
Organically grown pimentos can be up to 30% pricier than conventional peppers.
Season
Pimento prices are higher during the off season when supplies are more limited.
Pimento Recipes
Here are a few delicious recipes that showcase pimentos:
Pimento Cheese Dip
Ingredients:
– 8 oz block of extra sharp cheddar cheese, shredded
– 1 jar (4 oz) diced pimentos, drained
– 1 cup mayonnaise
– 1 tbsp Dijon mustard
– 1/4 tsp cayenne pepper
– Dash of Worcestershire sauce
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine shredded cheddar, pimentos, mayonnaise, mustard, cayenne, Worcestershire sauce, salt and pepper.
2. Use a fork or potato masher to mash and stir ingredients together until well blended.
3. Refrigerate for at least 1 hour to allow flavors to meld.
4. Serve chilled or room temperature with crackers, chips or veggies.
Pimento Stuffed Olives
Ingredients:
– 1 jar (10 oz) large pitted green olives
– 1 jar (4 oz) diced pimentos, drained
– Toothpicks
Instructions:
1. Drain the olives and rinse under cool water. Pat thoroughly dry with paper towels.
2. Using your finger or a small spoon, stuff each olive with a teaspoon of pimentos.
3. Secure the pimentos inside the olives with a toothpick through each.
4. Arrange stuffed olives on a serving platter and refrigerate until ready to serve.
Pimento Pepper Jelly
Ingredients:
– 1 1/2 cups red bell pepper, finely diced
– 1 jar (4 oz) diced pimentos
– 1 1/2 cups apple cider vinegar
– 5 cups white sugar
– 6 oz bottle liquid pectin
Instructions:
1. In a large pot, combine peppers, pimentos, vinegar and sugar. Bring to a boil over high heat.
2. Once boiling, stir in the pectin. Return to a boil and cook for 2 minutes stirring constantly.
3. Remove from heat and skim any foam from the top.
4. Carefully ladle the hot jelly into sterilized glass jars leaving 1/4 inch headspace. Wipe rims clean.
5. Apply lids and bands and process in a boiling water bath for 10 minutes.
6. Allow jars to seal and cool completely before storing. Refrigerate any unsealed jars.
Conclusion
From their origins on the vine to their final prepared state, pimento peppers undergo an intricate process to develop their signature sweet, mild taste. Their bright red color and pleasant flavor make pimentos an extremely versatile ingredient. When buying pimentos, inspect for quality grades, freshness and ideal pack conditions. With proper storage and preservation, pimentos can be enjoyed for their numerous nutritional benefits in recipes, sandwiches, salads and more. Their unique qualities make pimentos a beloved pepper variety with staying power.