Jalapenos Stuffed with Peanut Butter

Serves 10. Slice the pickled jalapenos in half lengthwise not quite all the way through, leaving the 2 halves attached at the stem end. Use a small sharp knife or spoon to remove the seeds and ribs under running water. It's best to wear a pair of rubber gloves to protect your hands while you do this. Pack the halves with peanut butter, press together and arrange on a serving plate. Cover with plastic wrap and refrigerate until one hour before serving, then allow to come to room temperature. Note: Use the jalapenos pickled in vinegar, vegetable and sesame oils, bay leaf sliced onions and carrots, as opposed to the kind pickled simply in vinegar). These are available in Spanish or Latin American groceries, and gourmet shops.