The peculiar yet delicious pepper you need in your life.
Victoria Miller
Hot cherry peppers
Discover how hot cherry peppers can add a fiery kick to your favorite recipes. Get inspired with our top ideas for incorporating these spicy peppers into your meals.
Cherry pepper pickled in a savory, with just a touch of sweetness, pickling liquid. These pickled cherry peppers are excellent with grilled and other meats.
Jamie Anderson
I love fall in Oklahoma because you never know what you will get. You might take a snow day off school before Thanksgiving or you might be able to still wear flip flops to school the day before …
Nancy Luke
Stuffed Cherry Peppers Recipe - hot red cherry peppers, stuffed with a creamy mixture of cream cheese and feta. These Stuffed Cherry Peppers make the perfect appetizer year round.
cookinglsl {Lyubomira Lyubenova }
These Cherry Pepper Poppers are stuffed with a delicious herb & garlic cheese filling, then baked until bubbling and golden. This recipe is great finger food for parties and entertaining! via @fifteenspatulas
Jack McKenzie
This spicy chicken breast recipe gets its heat from the Hot Cherry Peppers that cook in garlic white wine sauce.
Jennifer Powell
Stuffed with prosciutto-wrapped mozzarella, these marinated cherry peppers make a perfect antipasto addition to serve with your next Italian meal.
Anthony Bullock
Typical stuzzichini in any Italian American home! Don't have to go to Monteriggioni to get yours! I got ya covered! A cinch to make! INGREDIENTS: Organic pickled cherry peppers from my garden 20 pickled cherry peppers, (sweet, or hot, depending on personal taste) 1 cup of plain bread crumbs ¼ cup of Pecorino Romano Cheese (grated) ¼ pound of prosciutto (finely chopped) 2 ounces of sharp provolone cheese (diced) ½ teaspoon of garlic (finely minced) ½ teaspoon of anchovy paste ¼ cup of extra…
Virginia Hutchins
Craving the sweet and spicy kick of Jersey Mike's cherry pepper relish? Try our copycat recipe at home and elevate your sandwiches to a whole new level! Learn how now.
Shari Jeffers
Because I didn’t want the peppers to turn out too sour, I used a light pickling solution, with more water than vinegar. I left most of the peppers whole, without slitting them, although for the sake of comparison I seeded one pintful. I poured the liquid hot over the peppers, and waited a minute or two for the liquid to penetrate the whole peppers before topping off each jar. But I did not process the jars, because in my experience processing makes peppers soft. Instead, I stored the jars in…
Allison Cook