1/2 habañero chile, seeds and ribs removed for less heat and minced, or substitute cayenne pepper or red pepper flakes to taste
1/2 lb. Monterey Jack cheese, grated
1/2 cup pecans, coarsely chopped
1/4 cup diced roasted red peppers or jarred pimientos, drained
1/2 cup mayonnaise
3 Tbs. freshly squeezed lemon juice
2 tsp. minced fresh chives
Salt and pepper, to taste
Combine the habañero, cheese, pecans, red peppers or pimentos, mayonnaise, lemon juice, and chives in a large bowl and stir to combine. Season to taste with salt and pepper.
Refrigerate for up to one week, and let come to room temperature before serving.
