I have a treat for you today. Sharing from my cookbook, my take on the Italian appetizer stuffed Hot Cherry Peppers.
Padre’s Hot Cherry Peppers
12 fresh hot cherry peppers*
6 ounces sharp/picante provolone cheese, cubed
6oz prosciutto, thinly sliced
6oz Hot Sopressata, thinly sliced
1 tsp. sea salt
1 tsp. of oregano
1 tsp. pickling salt
2 cloves garlic
1 sprig of rosemary
3 sprig of Dill
Alternate in jars the following:
½C red wine vinegar, ½C of white wine vinegar, ½C Balsamic vinegar
1C extra virgin olive oil
*Can use sweet/non-hot peppers.
Slice the tops off the cherry peppers and carefully remove the seeds, keeping peppers whole. Wrap a cube of cheese with prosciutto (alternating with Hot Sopressata) , and stuff into a pepper. If there is still room inside the pepper, stuff in more prosciutto/hot sopressata. Repeat with remaining peppers.
Place all of the stuffed peppers into a 1-quart jar – or one that your peppers will all fit into, and sprinkle salts over them. Pour in enough olive oil to cover the peppers and vinegar and add the dill and rosemary.
Let set in root cellar or refrigerator for at least 3 weeks. Serve cold with a little of the oil mixture over them.