Cherry pepper bombs

How can something that tastes so good smell so bad afterwards?

There are so many things in the culinary world that will give you bad breath, but there’s only one, that I’m aware of, that’s so totally worth it, I would eat it every day if I could. This little packet of flavor is my absolute favorite appetizer of all time. The only problem I have with eating them is that I end up with dragon breath that lasts for days. I love them so much I even wanted to serve them at our wedding a couple of years ago, but talked myself out of it because I was fearful of how bad the room would smell with everyone eating, talking, and kissing.

I’m not sure which super cute celebratory chef it was that we were watching that made this quick and easy appetizer. Was it Jamie Oliver or Tyler Florence? It doesn’t matter because after anyone eats just one of these bombs, no matter how super hot they are, no one is going to want to kiss them. (Well, maybe I would if I get to kiss either Jamie or Tyler and get to eat a couple of the bombs too.)

Guys, Valentine’s day is just a little over a month away and if you’re looking for an easy way to dump your current girlfriend before the big date, make up a batch and eat these everyday. It’s a sure fire solution to keep her away from you, far away, along with everyone else. And if she doesn’t leave you after eating these deadly breath bombs, you’ve got a keeper.

Ingredients for dragon breath.

Cherry Pepper Bombs

1 jar cherry peppers
cubes of provolone or mozzarella cheese (1 cube per pepper)
thinly sliced salami or prosciutto
olive oil
optional: pinch of crushed red pepper flakes and fennel seeds

Cut the stems off of each cherry pepper and remove the seeds and stem. Depending on the size of each pepper, wrap one slice, or a half of a slice of salami or prosciutto around each cube of cheese and stuff the meat wrapped cheese into the pepper. Fill sealable jar with the peppers and top with olive oil, red pepper flakes, and fennel seeds if using. Store the jar in the fridge and let sit at least 24 hours.

As you eat up the peppers, use the olive oil in salad dressings or as a seasoning for pastas, sandwiches, etc.

Food for thought.

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