Canarian boiled potatoes with red mojo

Ingredients for 4 servings:

• 800 g potato(s), small, waxy ones
• 80 g sea salt, fine
• 2 chili peppers, dried
• 2 garlic cloves
• 2 tsp sweet paprika powder
• ½ tsp cumin, ground
• ½ tsp salt
• 4 tbsp red wine vinegar
• 6 tbsp oil
• n. B. water

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Wash the potatoes thoroughly and place them in a pot. Add enough water to come halfway up the potatoes. Sprinkle with sea salt and bring to a boil. Cover and cook over medium heat for 15 minutes, shaking the pot several times. Remove the lid and simmer over high heat for another 10 minutes to evaporate the remaining water. Meanwhile, for the sauce, remove the stems and seeds from the chili peppers, chop them finely, and place them in a mortar or blender. Peel and roughly chop the garlic cloves, and add them along with the paprika, cumin, salt, and vinegar. Crush or puree everything finely, gradually adding the oil and mixing well. Roast the potatoes uncovered in a dry pot for another 5 minutes, stirring frequently, until the skins wrinkle and develop a light salt crust. Serve the potatoes in a warmed bowl. Everyone can peel their own potatoes at the table or eat them with the skins on and drizzle with mojo sauce.