Cherry Pepper Poppers
A very meaty chile pepper that is great to add heat to hot pepper jelly or relish. It can also be stuffed or chopped and used in fresh salsas.
In Italy these first are pickled in vinegar brine then stuffed with ingredients like provolone cheese and prosciutto ham. After being stuffed they are marinated with herbs and olive oil.
1 cup extra virgin olive oil
12 fresh cherry peppers
6 oz. sharp provolone cheese, cubed
6 oz. prosciutto, thinly sliced
1 tsp. salt
Slice the tops off of the cherry peppers and carefully remove the seeds, keeping peppers whole. Wrap a cube of cheese with prosciutto, and stuff into a pepper. If there is still room inside the pepper, stuff in more prosciutto. Repeat with the remaining peppers.
Place all of the stuffed peppers into a 1 quart jar – or one that your peppers will all fit into, and sprinkle salt over them. Pour in enough olive oil to cover the peppers. Cover, and let stand for 1 hour before eating.
When ready to serve, remove the peppers from the jar and place on a platter. Sprinkle with Parmesan cheese and a twist of freshly ground pepper.
Variation of a recipe from www.allrecipes.com.