Ingredients:
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
Method:
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.
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.
While the chillies are cooling, place all the filling ingredients in a large mixing bowl and mix well.
Once the chillies are cold, make a lengthwise slit up one side of each chilli and remove the seeds.
Divide the filling evenly among chillies and serve chilled or at room temperature.
