Stuffed Jalapeño Peppers with Jalapeño and Coriander Sauce

BY RICHARD CORNISH

In Mexico, chillies are named after their hometown. Habaneros come from Havana. Poblano chillies from Pueblo and Jalapeño chillies were originally Xalapa, or Jalapa, near Veracruz. Known for their mid strength kick of heat, Jalapeno (hah-lah-pen-yo) chillies are made into sauces and salsa but also stuffed with Mexican Oaxaca cheese, rolled in breadcrumbs and deep fried. Right now, Adsum farm in Glenlyon is producing some of the best jalapeño chillies in the country. The sauce is also very good on grilled chops, chicken and forest mushrooms.

INGREDIENTS

10 firm fresh jalapeno chilli peppers
100g good ricotta
100g soft goat cheese
3 tablespoons grated parmesan
1 egg
2 eggs, lightly beaten, for crumbing
1 pack panko breadcrumbs
Oil for deep frying
Salt

Sauce
4 jalapeño chilli peppers
1 medium bunch coriander, stems removed
2 cloves of garlic
Juice of 2 limes
150ml (½ cup) extra virgin olive oil

METHOD

If the peppers are super fresh, as they are from Adsum Farmhouse, they may prove too stiff to handle and clean out. If this is the case, blanch for a minute in salted boiling water before refreshing in chilled water. Drain. Pat dry. Otherwise, wash the peppers, pat dry, slice lengthways. Remove the seeds and white membrane. Lightly salt the interior. Mix the cheeses, cut the cheese into 10 equal strips slightly shorter than the pepper. Place inside the peppers. Roll in beaten egg. Roll on breadcrumbs. Heat oil to 180°C. Fry each pepper one by one until golden brown. Drain on paper towel. Sprinkle with salt and serve with the sauce below. 

Sauce

Remove the stalk, seeds and white pith. Discard or compost. Chop into large pieces and add to a food processor with the coriander, garlic, lime juice and extra virgin olive oil. Blend on high for several minutes or until smooth. Use within an hour of preparation or refrigerate and use within one day.

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