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Stuffed Pickled Jalapenos with peanut butter. An exciting appetizer recipe.

Pickled Jalapenos Stuffed with Peanut Butter

A unique and delicious appetizer, from the famous The Fort Restaurant in Denver.
Cuisine Southwestern
Prep Time 10 minutes
Cook Time 0 minutes
pickling time 7 days
Total Time 7 days 10 minutes
Servings 12 appetizers
Calories 115kcal


  • 1 pound medium size fresh jalapenos 12 - 16
  • 3 1/2 Cup cider vinegar
  • 1 3/4 Cup water
  • 1/2 Cup sugar
  • 1 1/2 teaspoon salt
  • 2 1/2 teaspoon sesame oil
  • 1 teaspoon pickling spice
  • 3/4 Cup coarsely chopped yellow onion
  • 3/4 Cup coarsely chopped carrot
  • 3 cloves garlic peeled, whole
  • 1/4 Cup peanut butter smooth or chunky
  • 2 Tablespoon Mango Chutney


  • Rinse the jalapenos and trim off the woody end from the stems. In a 4 - 6 quart stainless steel or enameled pot, combine the vinegar, water, sugar, salt, sesame oil and pickling spice. Add the jalapenos, onion, carrot, and garlic. Cover and bring to a simmer over high heat, stirring occasionally. Reduce the heat to low and simmer for five minutes. Remove from the heat.
  • While still hot, transfer the jalapenos and pickling juice to a sterilized 2 - 3 quart canning jar or other glass container. Cover tightly with lid or plastic wrap and refrigerate for at least one week before using.
  • To make the appetizer:
  • Slice the pickled jalapenos in half lengthwise not quite all the way through, leaving the two halves attached at the stem end. Using a knife or spoon, remove and discard the seeds and ribs. In a small mixing bowl, combine the peanut butter chutney. Stuff the chiles with the peanut butter mixture and press the halves back together. Arrange on a platter and serve.


Calories: 115kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 329mg | Potassium: 223mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1744IU | Vitamin C: 47mg | Calcium: 20mg | Iron: 1mg