12 Aug 2018 Hank Rogers wrote:
>heyjoe wrote:
>>11 Aug 2018, l not -l wrote:
>>
>>> As an addendum to my original reply, I'd like to add that, IMO, a suitable
>>> substitute would be diced roasted red pepper. Based upon my wanderings
>>> through the various (country identified) aisles of our international grocer,
>>> many countries have "canned" roasted red (sweeet) peppers.
>>
>> I've used roasted, peeled, sliced red pepers that came in a jar a couple
>> of times, when I didn't have pimentoes on hand and didn't feel like
>> making a special trip to the grocery store. Had to take an extra step
>> to dice the pepers, but they were a good substitute and I'll do it again
>> in a pinch - just won't call it "pimento cheese".
>>
>> A few additions I make are to add some Lea & Perrins worchestershire
>> sauce, a pinch of sugar, salt & pepper and a bit of malt vinegar. Let's
>> me cut down on the Duke's Mayonnaise.
>
>I wonder if anyone has tried using a roasted anaheim pepper instead of
>pimento or roasted red pepper? I always like their taste.

There exist several varieties of pimiento, from mild to hot. If what
you want is a very mild version ripe (red) bell pepper will suffice.
https://en.wikipedia.org/wiki/Pimiento