Ingredients
- 36 jalapeno chilies
- 2 eggs
- 220 gr all purpose flour
- 180 ml beer
- 30 ml vegetable oil
- 22 ml catsup
- 18 gr green onions (minced)
- 10 ml mayonnaise
- 10 ml worcestershire sauce
- 10 ml prepared chilli sauce
- 7 ml lemon juice (fresh)
- 7 gr baking powder
- 6 gr capers (minced)
- 4 gr green onions (minced)
- 4 gr salt
- 3 gr cayenne pepper
- 2 gr horseradish
- 2 ml dijon mustard
- 1 gr paprika
- 1 gr parsley (minced fresh)
Using small, sharp knife; cut 4 cm slit at stem end on side of each chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on towels. Mix next 9 ingredients. Season filling with salt and pepper. Spoon about 1 t into each chili (do not overstuff; chili should close). Arrange chilies on baking sheet. Refrigerate. Heat 2 cm peanut oil in heavy large skillet to 350 degrees. Blend in remaining ingredients in large bowl. Dredge each chili in mixture, coating completely. Add chilies to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes. Drain on paper towels and serve. From Bon Appetit, Dec '86. Makes 36
