Saw these at the big Kroger today, like tiny red teardrops:
The CookingBites recipe challenge: chilli peppers
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badjak
Guru
They look like cherry tomatoes
They’re not even that big, the pic doesn’t show it well enough - they’re about the size of the end of your little finger. I wanted to get some just because they’re so cute.They look like cherry tomatoes
badjak
Guru
Last edited:
medtran49
Forum GOD!
Peppedews, Peruvian red pearls, sweety drops, biquinho. They come in yellow too. They aren't spicy at all. Craig likes them. I don't mainly because there is a very high seed to pepper flesh ratio and it's an unpleasant texture for me. Also, they come in a brine and that was most of the taste to me. First had them as part of a salad in a high end Italian restaurant.
Ok, here’s one:
Recipe - Antipasto Salad with Mozzarella Pearls and Green Olive Tapenade
It’s good, though I don’t think it’s going to “take it to the next level,” as the celebrity chefs (so tirelessly) like to say. It’s got some nice bite from the peppers and the vinegar, salty olives, creamy little nuggets of cheese, that richness from the salami, and just a touch of sweetness from the basil. Very nice salad, and fun to make (I like combining a few things, setting aside, combing a few more, setting aside, etc, then assembling at the end).
The highest compliment I can give it is that MrsT liked it, and she normally won’t eat antipasto. She particularly doesn’t like peperoncini peppers, but she went right through this and didn’t pick a single thing out.
Anyway, some pics:
The ingredients
The marinating cheese
Lettuce and salami waiting for the rest of the ingredients to join in
All together now!
…and one more for the grandparents!
Probably the only thing I’d do differently with this is halve some cherry tomatoes and toss them in there with the marinating cheese…or some of those lovely teardrop peppers I posted earlier.
Enjoy!
Recipe - Antipasto Salad with Mozzarella Pearls and Green Olive Tapenade
It’s good, though I don’t think it’s going to “take it to the next level,” as the celebrity chefs (so tirelessly) like to say. It’s got some nice bite from the peppers and the vinegar, salty olives, creamy little nuggets of cheese, that richness from the salami, and just a touch of sweetness from the basil. Very nice salad, and fun to make (I like combining a few things, setting aside, combing a few more, setting aside, etc, then assembling at the end).
The highest compliment I can give it is that MrsT liked it, and she normally won’t eat antipasto. She particularly doesn’t like peperoncini peppers, but she went right through this and didn’t pick a single thing out.
Anyway, some pics:
The ingredients
The marinating cheese
Lettuce and salami waiting for the rest of the ingredients to join in
All together now!
…and one more for the grandparents!
Probably the only thing I’d do differently with this is halve some cherry tomatoes and toss them in there with the marinating cheese…or some of those lovely teardrop peppers I posted earlier.
Enjoy!