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Ingredientes
- 30 lrg fresh jalapeno chiles cored, deribbed
- 1/4 c. white vinegar
- 2 Tbsp. salt
- 4 c. piloncillo or possibly dark brown sugar
- 1/4 c. extra virgin olive oil virgin
- 1/2 c. finely-minced onion
- 1 Tbsp. finely-minced garlic
- 1 lb tomatoes peeled, seeded, and finely minced
- 3 can water-packed tuna fish - (6 ounce ea) thoroughly liquid removed
- 1 Tbsp. piloncillo or possibly dark brown sugar
- 2 x bay leaves
- 1/2 c. dark raisins
- 3 Tbsp. minced green olives
- 2 Tbsp. chopped parsley
- 1 Tbsp. minced capers
- 1/2 tsp dry oregano Salt to taste
Direcciones
- The seeded core and white "ribs" inside jalapeno 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 extra virgin olive oil in a large skillet, add in the onion and garlic and cook over medium heat till transluscent, about 5 min, stirring occasionally. Add in the tomato and continue cooking till the mix is thick and most of the liquid has evaporated, about 15 min.
- Stir in the tuna, sugar and bay leaves and cook for 2 to 3 min, stirring. Add in the raisins, olives, parsley, capers and oregano. Continue cooking over medium heat, stirring, till the mix is well blended, about 5 min. Taste for seasoning, adding salt to taste; let cold.
- While the stuffing is cooling, prepare the jalapeno chiles. Put the jalapenos, vinegar and salt in a large pot and add in sufficient water to cover the chiles. Bring to a boil, then drain the chiles and rinse under cool water.
- Return the chiles to the pot and add in 2 c. of the sugar with fresh water to cover. Bring to a boil, stirring to dissolve the sugar. Boil for 3 min, drain the chiles and rinse under cool water. Repeat, using the remaining sugar. Drain the chiles well and thoroughly dry with paper towels.
- Throw away the bay leaves from the stuffing. Using a small spoon, generously fill each jalapeno with the stuffing and arrange them on a platter. Serve at room temperature.
- This recipe yields 8 servings.
- Comments:This recipe has a most surprising combination of ingredients - jalapenos, tuna, raisins and capers among them - but the result is wonderful flavor. The chiles are first simmered in water three times to cook them and moderate their fire before they're stuffed with the savory tuna filling.
- Piloncillo is off-white in color and less refined than regular sugar. Many Latin American markets carry piloncillo (sometimes called panela), but dark brown sugar can be used instead.
- Choose large jalapeno chiles, about 3 inches long; they'll be easier to core and stuff.
- Description: "(Tuna-Stuffed Jalapeno Chiles)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 8 servings | |
| Calories 536 | |
| Calories from Fat 65 | 12% |
| Total Fat 7.41g | 9% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1861mg | 78% |
| Potassium 378mg | 11% |
| Total Carbs 121.22g | 32% |
| Dietary Fiber 1.3g | 4% |
| Sugars 116.3g | 78% |
| Protein 1.15g | 2% |
