Stuffed Chiles CD
HD Mexican 40mins plus cooling
24 Cold Seafood shellfish
Vegetables Hors d'oeuvre Starter Appetiser Gluten
Wheat Dairy free Eggless Mexico Nth American
(large Jalapeño Peppers)
120ml/4fl.oz. White Wine Vinegar
2 tbsp Salt
400g/14oz Dark Brown Sugar
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
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
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
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.
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