Canarian potatoes with mojo sauce

Ingredients for 4 servings:

• 1 kg potatoes, small, waxy (e.g. new potatoes)
• lots of salt (preferably sea salt)
• 2 chili peppers, dried
• 1 tsp salt
• ½ tsp paprika powder, hot
• ½ tsp caraway seeds, ground
• 1 bulb(s) garlic
• 200 ml oil
• 1 bell pepper(s), red
• 100 ml vinegar (white wine vinegar)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and boil the potatoes with their skins on. Add enough salt to the water so that the potatoes float to the top instead of sinking to the bottom. Cook as usual. Then drain the water and steam the potatoes in a pot on the stovetop until they become wrinkled and develop a light white salt crust. Pour hot water over the chili peppers and let them soak for an hour. Then deseed and chop them. Peel the garlic bulb and roughly chop the cloves. Place the chili peppers, garlic pieces, spices, and vinegar (it’s better to use a little less at first) in a bowl and blend with a hand blender until a smooth, creamy mixture is formed. While blending continuously, slowly add all of the oil until the mixture is well combined. Taste and adjust the seasoning if desired. If you prefer it a little creamier, you can also mix in the diced bell pepper. Serve the sauce with the warm potatoes. For something hotter, you can use 4 chili peppers.