Breaded Jalapenos

• 12 jalapenos
• 2 cups red wine vinegar
• 3/4 cup chunky peanut butter
• 1/2 cup flour
• 2 large eggs, beaten well
• 1 cup fine bread crumbs
• Corn oil, for frying

1. In a 6-quart saucepan, combine jalapenos, vinegar and 2 cups water and bring to a boil.
2. Reduce heat to low and simmer until jalapenos are tender but not soft, 15 to 20 minutes depending on size.
3. Drain and rinse with cold water.
4. Using a small knife, make a slit along the side of each jalapeno.
5. Keeping jalapenos as intact as possible, carefully remove and discard stems and seeds.
6. Using a blunt knife or small spoon, spread 1 tablespoon peanut butter inside each jalapeno, pressing the opening closed.
7. (Do not overlap edges.)
8. Spread flour in a wide shallow bowl and roll filled jalapenos to coat them well, roll in egg, then roll in bread crumbs.
9. Set aside on a plate.
10. In a large skillet, add enough oil to come about 3/4 inch up the side.
11. Place over medium-high heat until oil is shimmering.
12. Working in batches, fry jalapenos until well browned and crisp on the undersides, 1 to 2 minutes.
13. Turn and brown the other side.
14. Transfer to paper towels to drain.
15. Serve hot.

jalapenos, red wine vinegar, chunky peanut butter, flour, eggs, bread crumbs, corn oil

Taken from cooking.nytimes.com/recipes/1013097 (may not work)