One dish in particular of Don Chilli´s caught my attention the other day and that was the stuffed Jalopeña pepper with cream cheese, wrapped in jamon or salmon and then deep fried in batter.
Although its not easy finding fresh peppers here in Spain, he grows them each year on a very small plot of land. If you do no want to consume up to 30 plus chillis a week - as Don Chilli does - then you can always grow a single plant or two in a pot on your terrace and reap a small, but fruitful crop each year.
Fresh Jalopeña Chillis
Two Egg whites
Thin slices of Jamon or Salmon
Cut of the tops and scoop out the flesh inside and the pips.
Stuff with cream cheese and replace tops.
Rinse each pepper in water, before rolling in flour, dipping in the whisked egg white and then deep fried for a few moments.
Eat with caution, gusto and anything to balance the sudden burning of your inner cheeks.