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1
Simmer the almonds in 2 cups water for 2 minutes in a 1-quart saucepan.
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2
Drain and cool.
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3
Remove the peels by gently rubbing the almonds between your fingers.
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4
Alternatively, you can substitute 1/4 cup already blanched and peeled whole almonds.
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5
Coarsely chop almonds and raisins in a food processor and set aside.
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6
Heat the oil in a 12-inch skillet over a medium flame.
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7
Saute the garlic and onions until the onions become translucent.
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8
Add the ground pork and beef and continue sauteing until the meat mixture is browned.
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9
Add the pureed tomato and cloves and saute about 1 minute.
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10
Add the remaining ingredients, including the ground almonds and raisins.
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11
Continue cooking until all the moisture has been reduced.
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12
Set the mincemeat aside to cool.
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13
Fill each chile with 2 tablespoons of mincemeat stuffing.
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14
Arrange the chiles on a bed of lettuce either on individual plates or a large platter.
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15
Spoon dressing over the chiles, making sure that each one is thoroughly covered.
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16
Serve immediately.
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17
1 cup whole almonds
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18
3 cups water
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19
2 tablespoons nonpareil capers
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20
3/4 cup virgin olive oil
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21
1/3 cup white wine or pineapple vinegar
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22
1 teaspoon salt
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23
Simmer the almonds in 3 cups water for 2 minutes in a 2-quart saucepan.
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24
Drain and cool.
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25
Remove the peels by gently rubbing the almonds between your fingers.
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26
Alternatively, you can substitute 1/4 cup already blanched and peeled whole almonds.
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27
Place almonds and capers in a food processor and grind to a fine paste.
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28
Slowly add oil and process until mixture attains a pesto-like consistency.
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29
Pour into a mixing bowl and briskly stir in the wine or vinegar and salt.
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30
Spoon dressing over the chiles, making sure that each one is thoroughly covered.
