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 large head cabbage
1 large onion
2 green tomatoes
2 fresh red peppers
1/4 to 1/2 cups fresh cherry hots, chopped with seeds
1 cup + 1 tsp. cider vinegar
1-1/2 tsp. salt
1/2 cup sugar
Wash & rinse the vegetables. Chop vegetables coarsely in a blender or food processor. Heat vinegar in sauce pan until it begins to boil and add salt and sugar. Simmer a few minutes longer, then pour into the vegetables.
Mix well and set the entire mixture over the heat for 15 minutes, stirring to prevent burning. Pour into jars for canning or refrigeration. Use more or less cherry hots to adjust heat levels.