Sweet Chili Rellenos

Serve this classic Mexican dish in a spicy tomato sauce with Mexican rice.

Serves: 12Hands-on: 30 minutesTotal: 1 hour 10 minutesDifficulty: Medium

Serves: 12


  • 12 fresh, large hot peppers
  • 2 garlic cloves
  • 1 small white onion
  • 2 large ripe tomatoes
  • 1 tsp. capers
  • 1⁄4 cup chopped green olives
  • 2 Tbsp. candied lemon peel
  • 1⁄4 cup almonds
  • 2 large eggs
  • 4 whole cloves
  • 5 peppercorns
  • 1⁄2 lb. cooked ham, roughly chopped
  • 3 Tbsp. vegetable shortening
  • 1 lb. lean ground pork
  • 2 Tbsp. chopped parsley
  • 3 Tbsp. cider vinegar
  • 1⁄2 tsp. vanilla extract
  • 2 Tbsp. granulated sugar
  • 1⁄4 tsp. ground nutmeg
  • 1⁄8 tsp. dried saffron
  • 1⁄4 cup raisins
  • 1⁄2 cup all-purpose flour
  • 1 cup vegetable oil


  • Cut out the stems of the peppers, leaving the peppers whole. Scoop out the seeds and membrane. Place the peppers in a large saucepan. Cover with boiling water, bring to a boil, and cook for about 2 minutes. Drain and invert the peppers on a paper towel.
  • Peel and mince the garlic. Peel the onion and chop into 1⁄4-inch pieces. Remove the stems from the tomatoes and chop into 1⁄4-inch pieces. Finely chop the capers, green olives, lemon peel, and almonds. Beat the eggs and set aside. Crush the cloves and peppercorns. Grind the ham using a meat grinder.
  • Heat the shortening in a large frying pan. Add the garlic, onion and both meats. Cook until the meat is browned, stirring occasionally.
  • Mix together the tomatoes, parsley, vinegar, vanilla extract, sugar, cloves, peppercorns, nutmeg, and saffron; add mixture to the meat along with almonds, raisins, capers, lemon peel, and olives. Stir. Cook over low heat, stirring frequently, until the mixture is almost dry, about 30 to 40 minutes. Spoon the filling into the peppers, packing lightly so the mixture will remain in the pepper cavities during frying.
  • Roll the peppers in flour, coating entire surface. Dip in the beaten eggs.
  • Heat the oil to medium-high in a large frying pan. Fry peppers until golden. Place on paper towels to drain.