Josefina’s Jalapeños Stuffed with Sardines

Name: Josefina’s Jalapeños Stuffed with Sardines
Yield: 4 servings as a first course
Cuisine: Mexican
Ingredients: 8 full, fat jalapeños; ½ cup sherry vinegar; Pepper to taste; ¼ teaspoon thyme; 3 small garlic cloves, peeled; Salt to taste; 2 tins sardines packed in olive oil, each 3¾ ounces; 2 tins sardines packed in olive oil, each 3¾ ounces; 2 tins sardines packed in olive oil, each 3¾ ounces; Shredded iceberg or Boston lettuce, small onion rings; Shredded iceberg or Boston lettuce, small onion rings; Shredded iceberg or Boston lettuce, small onion rings

Preparation info

4
servings as a first course

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

For confirmed chili lovers, this nippy appetizer comes from New York City’s Rosa Mexicano restaurant. The assertive sardine and jalapeño flavors balance each other neatly—but don’t hesitate to experiment with other stuffings for chilies, which are mellowed a bit by the vinaigrette.

Ingredients

8 full, fat jalapeños
½ cup olive oil
½ cup sherry vinegar<

Americas
Mexico
United States
New York City
Fish course
Starter
Pescatarian
Central America
Gluten-free

Method

Keeping stems intact and charring just enough to blister the skin, roast and peel jalapeños as directed in Preparation. Slit each along its length from stem to tip. With a small knife or your finger (if you’re an old hand at chili cleaning) gently remove seeds and veins. Rinse under a gentle stream of water.
Combine olive oil, vinegar, pepper, and thyme in a sh