How to tone down the heat of your fresh jalapeño peppers and stuff them with your choice of fillings so that they'll be the best-loved finger food of the fiesta! (Calories per serving will vary depending on the filling; the count below is for the peppers only.)
Important: Work in a well-ventilated area to reduce burning of the eyes and other sensitive tissues that contact with the jalapeños (and vapor from the water they are cooked in) can cause. It’s also a good idea to use disposable gloves when handling the peppers.
Wash and dry the jalapeños. Make two cuts into each pepper in a T shape; one short cut up near the stem and perpendicular to it, the other, longer cut starting at the small cut and going lengthwise down the pepper to near the tip. Cut only about halfway through the pepper in order to form “doors” into the pepper through which we can stuff it.
Place the peppers into a sauce pan large enough to hold them comfortably and cover them with water. Cover the pan and place it over medium heat; once the boiling point is reached, reduce heat and allow the chiles to boil gently for about five minutes. Be careful not to overcook them—we want them still firm and dark green.
Immediately drain the cooking water off the peppers. In that same pot (or another container), pour about 3 cups (just enough to cover) cool water over the jalapeñoss. Add the vinegar and stir gently.
Let the chiles soak in this solution for about an hour; the vinegar will tone down their spiciness to a certain degree. Cut off a little piece of one pepper (if you have one that is already falling apart, it´s perfect for this use) and taste it. If it´s still too spicy for you and your guests, let the jalapeños continue to soak for an hour or two.
Once the chiles have reached your desired level of spiciness, discard the liquid and and place the peppers, cut side down, on paper toweling to drain.
Stuffed Jalapeño Peppers https://comboplate.net/stuffed-jalapeno-peppers/