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 pack of tempeh, about 8 oz
1 Tbsp oil
1/4 cup honey (or brown sugar if you’re vegan)
1/4 cup soy sauce
1/4 cup rice vinegar
1 chopped chile pepper
2 Tbsp sesame oil
3 cloves garlic, minced
3/4-inch piece of ginger, skinned and grated
Cut up the tempeh into thin strips, then cut in half. Heat up the oil in a large pan, and toss in the tempeh. Cook about ten minutes, flipping each slice after a few minutes when the first side is browned. Stir together the sauce ingredients, and pour over the tempeh. Continue cooking for about 5 minutes, until the sauce is thickened. Serve over brown rice.