Cherry Bombs

The cherry pepper poppers you find in the grocery store or deli are very expensive . . . $10 or more for a pint jar.  A rare treat in our house.  

With the cherry peppers we've grown in our garden,  I've found that making them myself is very economical and they taste o-so-much better.  

You will need extra virgin olive oil, 12 fresh cherry peppers per pint, cubed sharp provolone or parmesan cheese, thinly sliced prosciutto, kosher salt.  That's all.  And they're so easy to make.  

Slice the tops off of the cherry peppers and carefully remove the seeds, keeping peppers whole. Wrap a cube of cheese with prosciutto, and stuff into a pepper. If there is still room inside the pepper, stuff in more prosciutto.  Repeat with remaining peppers.  Place the stuffed peppers into sterilized pint-sized canning jars and sprinkle salt over them. Pour in enough olive oil to cover the peppers. Seal  the jars and let stand for 24 hour before eating.