AJÍES RELLENOS

INGREDIENTS

- 5 Red and 6 yellow chiliS

- 9 tablespoons brown sugar

- 1/2 cup roasted peanuts

- 4 tablespoons of peas

- 1/2 carrot diced small 

- 3 potatoes pre-cooked 

- 1/4 cup of extra virgin olive oil

- 1 red onion chopped in small cubes

- 1 tablespoon of garlic finely chopped

- 1 tablespoon of red chili paste

- 450 gr de ground beef 

- 2 tablespoon of pitted black olives

- 1 cup evaporated milk 

- 3 eggs

- 2 tablespoon of black raisins

- 250 gr paria cheese cut in slices

- 1 teaspoon sea salt

- Dash of ground black pepper

PREPARATION

First, remove all the seeds and veins of the chilis, then wash it after the running water one by one. Meanwhile, fill a pot with water and bring it to a boil, add 3 tablespoons of brown sugar, as soon as it starts to boil again, add the chilis, leave it for 3 minutes and remove from the pot. Repeat this process 3 times, changing the water each time. After the last step remove from the hot water and put in a 

strainer and leave it to cool down.

On the other hand, add 1/2 cup of extra virgin olive oil to a pan once the oil is hot, fry one chopped onion in small cubes, 1 tablespoon of garlic finely chopped and continue frying until the onion is translucent, add 1 tablespoon of red chili paste, stir, add 450 gr of ground meat, a dash of black ground pepper and 1 teaspoon sea salt. 

Meanwhile, place 1/2 diced carrot and 4 tablespoons of peas in a bowl with enough  water to cover them , cook for 3 minutes in the microwave on high. Then add this to the pan, add 2 tablespoons of raisins and 4 tablespoons of pitted and sliced black olives. Our stuffing is ready.

Finally, stuff the chilis with the help of a spoon, cover each chili with a slice of paria cheese and place in an ovenproof dish with the pre-cooked potatoes. On the other hand, prepare a sauce with 1 cup of evaporated milk, 3 eggs, dash of sea salt and pepper, stirred all together with a fork, pour this milk + egg preparation over the chilis and potatoes.

Preheat the oven at 350°F and cook for 20 minutes.

Enjoy!

TIPS

• Use a small spoon to remove seeds and veins from chilis. The more you remove seeds and veins, the less hot it will result.

• Repeat the process of boiling the chilis for 3 times, 3 minutes  each time to take off the spiciness.

• Add brown sugar or lemon juice to help remove the spiciness.