Stuffed red hot cherry peppers

[Little_Rhody]

After brining the peppers for three weeks, this was my Saturday project...


And the final product...



I had some for breakfast

[montanamato]

Those are lovely !
I have been too busy to keep up on canning this fall, and I know very soon I will be sorry...
Please post your recipe, if you haven't already, in the recipe section.

Jeanne

[barkeater]

Beautiful! In Jersey I used to have serious problems with pepper maggots in my hot cherries. No such problems here though. What variety did you grow? I've had good luck with Cherry Bomb Hybrid.

[Spatzbear]

Just had lunch but seeing this picture sure made me hungry.

Would you post your recipe here? I had always wondered how these precious balls of yumminess are made. What did you fill them with? What peppers did you grow for this purpose?

Great job! Great pictures!

[cosmicgardener]

Drool.........Yummy!

cosmic

[Little_Rhody]

Hi Everyone,

Thanks for the comments. I grow Cherry Bomb and, Large red hot cherry (from TGS) and save my seed each year. The yellow ones are Alma paprika which I throw in for color contrast. Here is the recipe....

Stuffed Red Hot Cherry Peppers


1) cut the tops off and de-seed red and green cherry peppers (wear gloves!)
2) put the peppers in a crock (or similar non-metallic vessel) and cover with equal parts water and white vinegar
3) add 1 cup of sugar and 1 cup of non-iodized salt and stir
4) put a plate, that fits inside the crock, on top of the peppers to keep them submerged
5) cover the top of the crock with a dish towel and brine for 3 weeks
6) after 3 weeks discard liquid and stuff each pepper with a chunk of provolone cheese and prosciutto
7) stuff into a canning jar with several cloves of garlic
8)fill the jar with a mixture of olive oil and vegetable oil
9) refrigerate (the more olive oil, the cloudier the mixture will appear when refrigerated.)
10) Enjoy! (and try to save a jar for the holidays)

[shelleybean]

Oh my gosh! That sounds so good! I'm going to do this next year. Thank you! I wonder how this would taste with sweet peppers? I have the little cheese pimentos in both red and gold in the garden this year.

[tomatoaddict]

That looks so good!!
I had one question; is it mandatory to refrigerate?

[Spatzbear]

Thanks for the recipe! I will give that a go when / if I have a good supply of little peppers (sweet or hot, I don't care, as I'm sure they'd taste marvellous either way).

[felpec]

Originally Posted by tomatoaddict

That looks so good!!
I had one question; is it mandatory to refrigerate?

Yes - Botulism loves oil with raw garlic in it.

[Earl]

felpec, what about roasted garlic?

[shelleybean]

Oooh, roasted garlic sounds fantastic...whether it's safer or not, I don't know. Better safe than sorry though. If you refrigerate olive oil, you'll have to let it stand at room temp for a bit before eating to allow it to loosen up a little.

[Spatzbear]

How long can you keep these peppers?

[Little_Rhody]

The recipe is my own, and NOT tested or approved by the FDA. I keep the peppers in the frig for a week or two. How ever if people have concerns about raw garlic in oil, by all means, omit it.

[shelleybean]

I don't think the garlic is really the issue. The stuffing here is ham and cheese. That's what really needs to be refrigerated. I think one of the best parts about this recipe is you can make it as large or small as you want. If you only have a little room in your fridge, make a smaller batch. I have a second fridge out in the garage and I'd like a BIG batch.