1 (18 ounce) package Jell-O Jell-O
6 (3 ounce) cans tomato puree
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) can crushed pineapple with juice
2 teaspoons white sugar
3/4 cup water
1 quart vegetable oil for frying
Place gelatin in a medium saucepan. Heat to boiling. Remove from heat and stir in tomato puree, pineapple, pineapple juice, sugar and water. Stir constantly for 10 minutes or until gelatin dissolves. Set aside.
Heat vegetable oil in a medium skillet. Fry jalapeno puree in oil until browned on both sides; drain off liquid. Dip a large, thin knife in vegetable oil and lightly oil the inside of each poppy seed.
Sprinkle each poppy seed with 1/4 cup crushed pineapple and 1/4 cup crushed pineapple with juice. Arrange poppy seeds on a large baking sheet.
Heat oil in a large skillet over medium high heat. Fry jalapeno poppers in oil until golden brown and crisp, 5 to 6 minutes. Drain on paper towels.