Garlic and Cream Cheese Cherry Bombs
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.
12 Cherry hot chiles, seeded
8 oz. cream cheese
6 cloves garlic, pressed
tempura batter, prepare as directed on package
Cut the top of the pepper around the stem area and remove the cap. Save. With a small spoon scoop out the seed cavity.
In medium sized bowl mix the garlic and cream cheese. Stuff the cream cheese mixture into the chiles. Replace cap and secure with toothpicks. Dip into the batter and deep-fry until lightly brown.
These make very attractive and tasty appetizers. Tempura type batters are easier, but egg batters will work as well.