Cherry Sweet Pickled Peppers  
(In Spain these are called Ñoras)

(Click on the picture to enlarge)


This variety of red pepper is sweater than most of its cousins, but it is spicy and can be a hot surprise. It has a sweet taste and it makes for an excellent appetizer.

Ingredients (for 4 people)

• Half a pound of Cherry peppers.
• Three quarters of a cup of white wine vinegar
• A quarter cup of cherry vinegar (you can substitute with apple vinegar)
• One cup of water.
• Three cloves of garlic pealed.
• Fresh thyme
• Three tablespoons of brown sugar
• One cinnamon stick

Preparation

• Remove the stem of the peppers cutting around its base.
• With a small spoon remove all the seeds and as much of the veins as you can, without breaking the skin.
• Wash them inside and out.
• Mix the vinegar and water and add the garlic cloves.
• Add the brown sugar and stir until it is dissolved completely.
• Add the cinnamon stick.
• Place in the papers in the liquid and bring to a boil.
• Once boiling, reduce the heat and simmer, covered, for 20 minutes.
• After 20 minutes remove the cover and let the peppers simmer another 10 minutes.

Presentation

• Remove the Cherry peppers from the pot and place on the serving dish. Make sure that all the liquid remains in the pot.
• Let the liquid reduce for 15 minutes.
• Strain some of the vinegar sauce over the peppers.
• Leave the cinnamon stick for decor.

These can be eaten with a toothpick or a small fork. Buen Apetito!