Chiles Jalapeños Rellenos De Minilla

Recipe Ingredients

30 teaspoons	150ml	Fresh jalapeño chiles - cored, deribbed (large)
1/4 cup	59ml	White vinegar
2 tablespoons	30ml	Salt
4 cups	640g / 22oz	Piloncillo or dark brown sugar
		Minilla
1/4 cup	59ml	Olive oil virgin
1/2 cup	31g / 1.1oz	Finely-chopped onion
1 tablespoon	15ml	Finely-chopped garlic
1 lb	454g / 16oz	Tomatoes - peeled, seeded,
		And finely chopped
3		Water-packed tuna fish - (6 oz ea) - thoroughly drained
1 tablespoon	15ml	Piloncillo or dark brown sugar
2		Bay leaves
1/2 cup	80g / 2.8oz	Dark raisins
3 tablespoons	45ml	Chopped green olives
2 tablespoons	30ml	Minced parsley
1 tablespoon	15ml	Chopped capers
1/2 teaspoon	2.5ml	Dried oregano
		Salt - to taste

Recipe Instructions

The seeded core and white "ribs" inside jalapeño chiles hold most, but not all, of the chile's heat. Removing them before cooking helps to temper the heat. Use a small knife to make a slice across the stem end of the chile about two-thirds of the way through. Slit the chile from the top to the tip. Gently spread the chile open and cut out the core and ribs with the tip of the knife.

For the stuffing (minilla), heat the olive oil in a large skillet, add the onion and garlic and cook over medium heat until transluscent, about 5 minutes, stirring occasionally. Add the tomato and continue cooking until the mixture is thick and most of the liquid has evaporated, about 15 minutes.

Stir in the tuna, sugar and bay leaves and cook for 2 to 3 minutes, stirring. Add the raisins, olives, parsley, capers and oregano. Continue cooking over medium heat, stirring, until the mixture is well blended, about 5 minutes. Taste for seasoning, adding salt to taste; let cool.

While the stuffing is cooling, prepare the jalapeño chiles. Put the jalapeños, vinegar and salt in a large pot and add enough water to cover the chiles. Bring to a boil, then drain the chiles and rinse under cold water.

Return the chiles to the pot and add 2 cups of the sugar with fresh water to cover. Bring to a boil, stirring to dissolve the sugar. Boil for 3 minutes, drain the chiles and rinse under cold water. Repeat, using the remaining sugar. Drain the chiles well and thoroughly dry with paper towels.

Discard the bay leaves from the stuffing. Using a small spoon, generously fill each jalapeño with the stuffing and arrange them on a platter. Serve at room temperature.

This recipe yields 8 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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