Cherry Pepper Shooters
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.
Ingredients:
24 ripe cherry peppers
1-1/4 cups white or red wine
1/3 pound Montery Jack or mozzarella cheese — cut into 1-inch cubes
1/8 pound thinly sliced prosciutto — cut in strips
Instructions:
With a knife, cut the tops off of each pepper. Using a melon baller or very small spoon scoop out the seeds and membranes.
In a saucepan, bring the wine to a boil and add the peppers in two batches, poaching each batch for 1 minute. Drain the peppers cut side down on paper towels. Take a piece of cheese and wrap a strip of prosciutto around it. Stuff it into the pepper and repeat the process until all the peppers are stuffed.
Recipe from Shabooms Kitchen.