The Fort Restaurant’s Pickled Jalapenos Stuffed with Peanut Butter
Fort-style Pickled Jalapenos:
1 pound medium size fresh jalapenos (12 – 16)
3 1/2 C. cider vinegar
1 3/4 C. water
1/2 C. sugar
1 1/2 t. salt
2 1/2 t. sesame oil
1 t. pickling spice
3/4 C. coarsely chopped yellow onion
3/4 c. coarsely chopped carrot
3 cloves garlic, peeled, whole
Rinse the jalapenos and trim off the woody end from the stems. In a 4 – 6 quart stainless steel or enameled pot, combine the vinegar, water, sugar, salt, sesame oil and pickling spice. Add the jalapenos, onion, carrot, and garlic. Cover and bring to a simmer over high heat, stirring occasionally. Reduce the heat to low and simmer for five minutes. Remove from the heat.
While still hot, transfer the jalapenos and pickling juice to a sterilized 2 – 3 quart canning jar or other glass container. Cover tightly with lid or plastic wrap and refrigerate for at least one week before using.
Making the Pickled Jalapenos Stuffed With Peanut Butter was even easier:
1/4 C. peanut butter (smooth or chunky)
2 T. Mango Chutney
Slice the pickled jalapenos in half lengthwise not quite all the way through, leaving the two halves attached at the stem end. Using a knife or spoon, remove and discard the seeds and ribs. In a small mixing bowl, combine the peanut butter chutney. Stuff the chiles with the peanut butter mixture and press the halves back together. Arrange on a platter and serve.
Now, there are rules to eating this appetizer. Be sure to warn guests to put the whole chili (except the stem) in the mouth before chewing, to get 70 percent peanut butter and 30 percent jalapeno. A nibbler squeezes out the peanut butter which changes the percentages and makes it very hot indeed.