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.
Chicken cutlets (2 per serving)
1 egg beaten
Bread crumbs (enough to batter cutlets)
Cherry Hot Peppers
Sweet roasted peppers
Virgin olive oil (enough to cook cutlets)
Seasonings: pepper, oregano, parmesean cheese
Dip chicken cutlets into beaten egg and then into bread crumbs (seasoned with the Parmesan cheese, pepper and oregano to taste).
Cook breaded cutlets in hot olive oil until done. Add cherry hot peppers and sweet roasted peppers, and serve with rice.