Sweet, spicy, and smoky, the filling in these Peppadew Chorizo Stuffed Tomatoes also makes a great spread for crackers, or a dip for your crudité platter. With some of our Peppadew Sweet Pepper Relish on hand, it’s ready in less than 10 minutes.
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It’s a real challenge to find a great fresh tomato in December. I’ve stopped trying. I just stocked up on our favorite canned tomatoes and we’re digging in for winter.
For most of the year, canned tomatoes are actually superior to fresh. It’s a controlled product; they are picked at the peak of ripeness and immediately canned, and that peak flavor is what you get when you open them in your kitchen.
I feel like I’ve tried so many varieties, cuts, and brands of canned tomatoes over the years, and I’ve finally settled on the brand I like. I’ve seen them stocked more widely in local stores lately, and about a month ago they were on sale at nearly half price – so we bought a case.
Occasionally, I’ll also pick up some grape tomatoes. The meaty little yellow pear-shaped tomatoes are among my favorites. I’m also a sucker for any tiny tomato variety box with a lot of different shapes and colors. That’s what I picked up last week, and I used some of the larger red and dark-red varieties to make these Peppadew Chorizo Stuffed Tomatoes.
The spicy stuffing for these tomatoes uses the Peppadew Sweet Pepper Relish recipe that was posted earlier this week. Combined with cream cheese and finely-chopped spicy dry chorizo, the relish makes a tangy-sweet and creamy spread. It’s great with raw vegetables – or, stuffed into them.
- Dry spicy chorizo isn’t like the loose chorizo sausage you find in the fresh meat case. It’s dried and cured, and looks a lot like a salami.
- 1/4 cup Peppadew Sweet Pepper Relish
- 8 oz soft spreadable cream cheese
- 2 tbsp dry spicy chorizo - finely minced
- salt to taste
- 12-14 large cherry tomatoes
- Combine pepper relish, cream cheese, and dry chorizo. Mix well, and season with salt to taste. Refrigerate overnight for best flavor.
- Slice cherry tomatoes in half from stem end to bottom, and remove seeds and pulp.
- Fill a pastry bag with cream cheese filling, and fit it with a large, round tip. The tip should be large enough to accommodate the chunks of pepper and chorizo in the spread. You don't want it to get clogged. (But if it does, you can usually clear the tip with a toothpick of skewer.)
- Pipe the cream cheese mixture into the tomatoes, swirling once or twice.
- Refrigerate until ready to serve. Makes 24-28 appetizers.