Saturday, September 13, 2008

Hot Stuff



....and we are back with Chef Munoz. :-)
My uncle gave me some beautiful, bright, fresh hot cherry peppers from his garden. My first thought was ceviche which I had made before and posted some pictures of it. However, cherry peppers are also good with cheese and cured meats so I decided make Stuffed Hot Cherry Peppers.




Ingridients:
Prosciutto thinly sliced






Provolone cut in 1/4 in cubes (depending on size of peppers)


Hard Salami or other type sausage thinly sliced


Sweet or Hot Cherry Peppers
Olive Oil

White Vinegar



Preparation:
Clean the inside of the peppers. Make sure you get all the veins out including the seeds. Wash the peppers and DO NOT TOUCH your face, eyes, etc...
Then place a cude of provolone on a slice of Salami or Prosciutto and stuff the pepper. Once you have enough, pour white vinegar, oil and any other fresh herbs in a pickle jar and you can start filling the jar with your stuffed peppers.



Pickle time anywhere from 2-3 wks.

Enjoy!

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