START! Chilli Relleno


START!™ Chilli Relleno RecipeSTART!-Chilli-Relleno-recipe-from-startsauce.comEXTRA HOT – Fun fritters to warm the buds!

Ingredients :

For the chilli rellenos :

  • 25 green chilies (capsicum style, broad and short)
  • 8 oz. ricotta cheese (or vegan cheese substitute)
  • 1 onion
  • oil for deep frying
  • 4 tbsp grated cheese
  • salt to taste

For the Ancho sauce :

  • 1 kg. (2¼ lb.) red tomatoes
  • 6 red dry chillies
  • 1 onion, chopped
  • ¼ tsp ajwain
  • 3 tsp sugar
  • 2 tbsp oil
  • 5 tbsp. START! Curry Sauce
  • salt to taste


For the batter :

  • 2 teacups maida
  • 2 teacups water
  • 2 level tsp baking powder
  • 2 tbsp START! Curry Sauce
  • salt to taste


Method :

  • Cut the onion finely, mix together with ricotta cheese, and add salt.
  • Cut off the tops of the chilies and scoop out the centers.
  • Put chilies in boiling salted water for 1 minute and then drain the chilies.
  • Stuff the chilies with the onion-ricotta mixture.
  • Combine all the ingredients of the batter. Dip the chilies into the batter and deep fry in hot oil.
  • Pour the boiling Ancho sauce over the fried chilies and serve with grated cheese.
  • Can also serve with plain rice or a mixture of corn/beans/capsicum cooked rice.


For the Ancho sauce :

  • Soak the chillies in ½ teacup of water for 15 minutes.
  • Heat the oil in a vessel and sauté the onions for some time.
  • Put the tomatoes and the chilies (with the water) and cook till the tomatoes becomes soft.
  • Blend the mixture in a blender and strain the sauce.
  • Put the ajwain, START!, sugar and salt and boil for 10 minutes.

WARNING: This can turn out EXTRA HOT so proceed with caution!

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