Sautéed Cherry Bomb Peppers and Garlic

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Combine the sweet taste of a red bell pepper with a mild heat level (think less than a jalapeno) and you have the cherry bomb pepper! This little round gem packs a punch of sweet hot flavor. However, don’t be alarmed by the name, the “bomb” of heat is more bottle rocket than atomic; at about 5,000 Scoville units these peppers are not as spicy as a jalapeno and have the added sweetness for balance. A cherry bomb pepper has a thick outer wall that adds a great meaty texture to any recipe. Our Sautéed Cherry Bomb Peppers and Garlic recipe shines when served with cheeses, hummus, eggs, and grilled sausage. Try adding to omelets and grilled cheese sandwiches for deliciousness that is sure to wake up your taste buds! This recipe is… da bomb!

Ingredients:

8 cherry bomb peppers*
3 cloves garlic
1 tsp. olive oil
salt, to taste

Main Ingredient(s): Cherry Bomb Peppers, Garlic, Peppers

Steps:

Prepare peppers: wash, slice in half and remove stems and seeds. Slice peppers into 1/8 inch strips.
2. Peel garlic cloves, rough chop.
3. Heat a small skillet over medium high heat. Add olive oil, heat for 15 seconds. Add sliced peppers and garlic. Stirring frequently, sauté for 3-4 minutes until peppers and garlic are softened, and slightly brown.
4. Salt to taste.

* Cherry bombs are a sweet hot pepper, a bit milder than a jalapeno. When handling hot peppers the the best option is to wear latex or nitrile gloves if you have them. If you don’t here are some tips: remember to thoroughly wash your hands and any tools you may have used for preparation with warm, soapy water after use. Do everything possible to avoid touching your eyes and other sensitive areas. If your hands already are burning from touching peppers, pour a teaspoon of oil into your hands and rub them together for about a minute, coating your skin. Then wash your hands with soap and water.