Servings: 4

12 jalapeños 12 jalapeños
2 cups red wine vinegar 2 cups red wine vinegar
¾ cup chunky peanut butter ¾ cup chunky peanut butter
½ cup flour ½ cup flour
2 large eggs, beaten well 2 large eggs, beaten well
1 cup fine bread crumbs 1 cup fine bread crumbs
Corn oil, for frying Corn oil, for frying

In a 6-quart saucepan, combine jalapeños, vinegar and 2 cups water and bring to a boil. Reduce heat to low and simmer until jalapeños are tender but not soft, 15 to 20 minutes depending on size. Drain and rinse with cold water. Using a small knife, make a slit along the side of each jalapeño. Keeping jalapeños as intact as possible, carefully remove and discard stems and seeds.
Using a blunt knife or small spoon, spread 1 tablespoon peanut butter inside each jalapeño, pressing the opening closed. (Do not overlap edges.)
Spread flour in a wide shallow bowl and roll filled jalapeños to coat them well, roll in egg, then roll in bread crumbs. Set aside on a plate.
In a large skillet, add enough oil to come about ¾ inch up the side. Place over medium-high heat until oil is shimmering. Working in batches, fry jalapeños until well browned and crisp on the undersides, 1 to 2 minutes. Turn and brown the other side. Transfer to paper towels to drain. Serve hot.