One of the things I truly loved about working in New York City (and I hate cities as a rule) was the fact that within walking distance of just about any point in the city were a wealth of eating opportunities spanning multiple culinary traditions. I used to work on 34th and First Avenue in NYC and withing a quick walk from my office was a Mexican restaurant (name forgotten with time) that had what I considered to be a unique item on their appetizer list. Peanut Butter Stuffed Jalapenos.
For those not initiated I’ll say that combining peanut butter with chili peppers is hardly a new idea. The Thai cuisine has quite a few instances of this mashup so I licked my chops in anticipation at trying what this Mexican restaurant had to offer.
I liked it so much I came home and reverse engineered the recipe. Over time I have switched up and modified the recipe and now it is uniquely my own.
- One dozen Jalapeno peppers, stems removed, split and seeds and membrane removed. More so to make room for the stuffing than to cut down the heat.
- 1 cup of peanut butter; smooth or chunky depending on your preference.
- 1 tsp fish sauce use soy sauce if you don't like fish sauce.
- 1 TSP of sesame paste (Tahini will work)
- 1 tsp sesame oil
- Preheat the oven to 450F
- In a bowl combine the peanut butter,fish sauce, sesame paste and sesame oil mixing well.
- Stuff each Jalapeno with the peanut butter mixture
- Line a cookie sheet with parchment paper (you'll thank me later) and place on the parchment paper.
- Roast in the oven for 30 to 45 minutes or until the peppers just begin to soften.
- Serve and enjoy.