Recheado

Method

Dry roast the cumin and coriander seeds in a pan until fragrant, then grind to a powder. Grind the coconut, garlic, roasted spices, tamarind paste, jaggery and salt together into a smooth paste using a mortar and pestle or food processor. Make a vertical slit in each chilli and carefully remove the seeds and white pith, leaving the stem intact. Stuff each chilli generously with the prepared paste. Heat oil in a heavy-bottomed pan and add the sliced onions, cooking until golden and crispy, then remove and set aside. In the same oil, add the stuffed chillies and cook gently for 8-10 minutes, turning occasionally until they soften and the skin chars slightly. Serve hot or at room temperature, garnished with the crispy onions.