Stuffed Jalapenos in the making

[Steve H]

Looks awesome SteveH love stuffed olives also.

Warren

Oh boy! I'm assuming these aren't the store bought, stuffed pimento variety....I've seen a few different takes on it. How do you make them?

 

[Steve H]

Okay, okay, okay... I gotta start some of these for myself this weekend.
See if I can find some Hot Capocollo.

My Pickled Eggs from Hell are all gone.

Just about drooling here.

Sorry...

 

[HalfSmoked]

Sorry Steve but I buy them also just stuffed with a clove of garlic. Wife don't like me much when I eat them.

Warren

 

[Steve H]

You should see how my wife carries on after I've had a few of those garlic pickles. Or worse when I eat the garlic from them!

 

[HalfSmoked]

I bet
I eat just plain garlic cloves and boy does that bring on the thunder.

Warren

 

[chilerelleno]

Sorry...

No you're not... I'm not.

 

[Steve H]

No you're not... I'm not.

Well, truth be told.....

 

[chilerelleno]

Y'all are cruel, I'm trapped in my 18wheeler till Friday evening and all this talk of pickled stuffed peppers and olives.
Keep talking, you're building up my anticipation for the weekend.

 

[Steve H]

Y'all are cruel, I'm trapped in my 18wheeler till Friday evening and all this talk of pickled stuffed peppers and olives.
Keep talking, you're building up my anticipation for the weekend.

We are an evil bunch for sure. hehehe

 

[chef jimmyj]

CENTO and B&G, make Prosciutto and Provolone Stuffed Hot Cherry Peppers.
At least on the East Coast, you can buy Quart Jars at bigger Grocery stores, in the Pickles Isle. Italian Grocers too. SAM'S used to carry GALLON JARS CHEAP!...JJ

 

[Steve H]

Out local Wegmans has them too. Just haven't tried them.

 

[chef jimmyj]

Out local Wegmans has them too. Just haven't tried them.

Good Stuff! If you can find them...CENTO makes a Hot Cherry Pepper, stuffed with Bread Crumbs, Pecorino Cheese and Anchovy! It's not Fishy like cheap pizza Anchovies. The stuffing is soft like any bread stuffing, and is super flavorful. Salty, Cheesy, with lots of Oregano and a Ton of Umami from the Anchovy. I like them A LOT more than the Prosciutto and Provolone...JJ

 

[chilerelleno]

Jalapenos
Auricchio
Prosciutto

 

[Steve H]

Good Stuff! If you can find them...CENTO makes a Hot Cherry Pepper, stuffed with Bread Crumbs, Pecorino Cheese and Anchovy! It's not Fishy like cheap pizza Anchovies. The stuffing is soft like any bread stuffing, and is super flavorful. Salty, Cheesy, with lots of Oregano and a Ton of Umami from the Anchovy. I like them A LOT more than the Prosciutto and Provolone...JJ

That does sound intriguing. I'll keep my eyes open for these.

 

[Steve H]

Now on to getting these guys finished.

The goods!

The willpower it took not to start snacking on the fillings. Well, a piece or two didn't make into the Jalapeno.

Stuffed with layers of Feta and Prosciutto.

And capped with more Prosciutto.

Packed into pint jars. I'll sample one later after they set for a bit. I forgot to get some Provolone. But, I'll try that soon.

 

[chilerelleno]

Mine are done too.

I used a boiling hot brine on the Jalapenos, I read it speeds the pickling by blanching them in this manner.
Vac sealed and let them brine for 48 hours.

Then I cut the cheese.
No, not that cheese, the Provolone...
Nevermind.

Wrapped in Prosciutto and stuffed the chiles. Packed in EVOO and vinegar and vac sealed again.

I'll try one Tuesday night.

 

[Steve H]

Looking good! I do the same thing with the Jalapenos. Also, I tried using olive oil and vinegar with my last batch. Just didn't care how the oil congealed on the peppers. Is there a trick to this?

 

[chilerelleno]

Looking good! I do the same thing with the Jalapenos. Also, I tried using olive oil and vinegar with my last batch. Just didn't care how the oil congealed on the peppers. Is there a trick to this?

Not that I know of Steve, this is all new to me right here.
Everything I saw show them pickled in oil or oil and vinegar, none of them showed straight brine.

 

[xray]

Looks good guys! I could go for a couple!!!

The olive oil will turn cloudy in the fridge and sometimes congeal. If you take a stuffed pepper out they will return to normal fairly quickly.

 

[Steve H]

After doing some more homework. I took them out of the brine. And put them in with EVOO and vinegar. As xray pointed out. I'll just let them set at room temp for a few minutes before eating.