My Cherry Bombs are turning red, so, I'm wondering what to do with them. I've already considered pickling some, and I've seen where some people stuff them with prosciutto, or cheese, and cover them with olive oil...hmm. Any ideas on a salsa, maybe with a fruit/mango? Just trying to come up with something that would be fresh, using them straight off the plant.
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condiment Cherry Bomb Salsa?
- Thread starter Roguejim
- Start date
No, I'd halve and roast them (in a pinch) slightly, stuff them with goat cheese and then throw under the broiler to slightly toast the top of the cheese, then commence to poppin'. The long drawn-out version would involve a month, some sugary brine and some kind of fresh sweetish/savory herb like oregano, tarragon or a l'il rosemary.
lots of different stuffings for them. Prosciutto and provolone to a bread crumb anchovy. They can all be stuffed with cheese and grilled. I love them pickled whole but I also pickle them in slices for sandwiches. They are also good in pepper relishes. Ive never tried them in salsa probably would work well
We stuffed them with brie and fried them up until the brie was gooey and the peppers were a little blistered. Kinda like Jalapeno poppers.
Oh the combination of green apple and hot peppers is wonderful. There are actually many recipes on the web for green apple salsa. Very simple, you could tweak it to your tastes. All the usual suspects in here.
2 large white onions
2 large green apples (sour)
Cherry Bombs and or Jalapenos (I use about 4 large of each but whatever you like)
2-4 large cloves of garlic (American or Canadian preferably)
Cilantro 1 cup finely chopped
Parsley 1 cup finely chopped
Turmeric 1 tablespoon
Lime juice 3-4 tblsp
Salt, pepper to taste
I use a manual food processor to chop everything, perfect consistency.
2 large white onions
2 large green apples (sour)
Cherry Bombs and or Jalapenos (I use about 4 large of each but whatever you like)
2-4 large cloves of garlic (American or Canadian preferably)
Cilantro 1 cup finely chopped
Parsley 1 cup finely chopped
Turmeric 1 tablespoon
Lime juice 3-4 tblsp
Salt, pepper to taste
I use a manual food processor to chop everything, perfect consistency.
I cut the stem out and remove the seeds and freeze them whole. Then when I have a good stuffing material, I will stuff as many as I need. This way I am not stuck with 4 gallons of Italian stuffed pepeprs.
