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Veracruz Stuffed Chiles     CD  HD  Mexican  40mins plus cooling



Makes 24    Cold  Seafood  shellfish  Vegetables   Hors d'oeuvre  Starter  Appetiser  Gluten Wheat Dairy free  Eggless   Mexico  Nth American  North America




For the chilies

24 Cuaresmeño (large Jalapeño Peppers)
Cold Water
120ml/4fl.oz. White Wine Vinegar
2 tbsp Salt
400g/14oz  Dark Brown Sugar

For the filling
450g/1lb cooked Crabmeat, flaked
2 tbsp Spring Onions, finely chopped
2 Tomatoes, seeded and finely chopped
2 tbsp Olive Oil
The juice of ½ a lime
Salt and Pepper



1. Place the chillies in a large saucepan together with the vinegar and salt. Cover with water, bring to the boil then immediately remove pan from heat and rinse chilies under cold water.


2. Return chillies to the saucepan, add more cold water to cover and half of the sugar. Bring to a boil then reduce the heat and simmer 5 minutes. Drain and repeat procedure using the remaining sugar. Drain and rinse chillies and set aside to cool. 


3.  While the chillies  are cooling, place all the filling ingredients in a large mixing bowl and mix well. 


4. Once the chillies are cold, make a lengthwise slit up one side of each chilli and remove the seeds.


5. Divide the filling evenly among chillies and serve  chilled or at room temperature.



  More Starter  Recipes  | General Fish Prep & Cooking Times   |   Types of Fish



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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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