Instructions: The seeded core and white "ribs" inside jalapeno chiles hold most, but not all, of the chiles heat. Removing them before cooking helps to temper the heat. Use a small knife to make a slice across the stem end of the chile about two-thirds of the way through. Slit the chile from the top to the tip. Gently spread the chile open and cut out the core and ribs with the tip of the knife.

For the stuffing (minilla), heat the olive oil in a large skillet, add the onion and garlic and cook over medium heat until transluscent, about 5 minutes, stirring occasionally. Add the tomato and continue cooking until the mixture is thick and most of the liquid has evaporated, about 15 minutes.

Stir in the tuna, sugar and bay leaves and cook for 2 to 3 minutes, stirring. Add the raisins, olives, parsley, capers and oregano. Continue cooking over medium heat, stirring, until the mixture is well blended, about 5 minutes. Taste for seasoning, adding salt to taste; let cool.

While the stuffing is cooling, prepare the jalapeno chiles. Put the jalapenos, vinegar and salt in a large pot and add enough water to cover the chiles. Bring to a boil, then drain the chiles and rinse under cold water.

Return the chiles to the pot and add 2 cups of the sugar with fresh water to cover. Bring to a boil, stirring to dissolve the sugar. Boil for 3 minutes, drain the chiles and rinse under cold water. Repeat, using the remaining sugar. Drain the chiles well and thoroughly dry with paper towels.

Discard the bay leaves from the stuffing. Using a small spoon, generously fill each jalapeno with the stuffing and arrange them on a platter. Serve at room temperature.

This recipe yields 8 servings.

Comments:
This recipe has a most surprising combination of ingredients - jalapenos, tuna, raisins and capers among them - but the result is wonderful flavor. The chiles are first simmered in water three times to cook them and moderate their fire before theyre stuffed with the savory tuna filling.

Piloncillo is off-white in color and less refined than regular sugar. Many Latin American markets carry piloncillo (sometimes called panela), but dark brown sugar can be used instead.

Choose large jalapeno chiles, about 3 inches long; theyll be easier to core and stuff.

Description: "(Tuna-Stuffed Jalapeno Chiles)"

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