in Spain

Canarian potatoes with red mojo sauce

updated

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Ingredients for 4 servings:

  • 1 kg potatoes, small
  • 3 tbsp sea salt, coarse
  • 2 chili pepper(s), red
  • 1 red bell pepper(s)
  • 4 garlic cloves
  • 3 tbsp balsamic vinegar, white
  • 3 tbsp olive oil
  • 1 tsp sugar
  • Salt
  • 1 tsp paprika powder
  • ½ tsp cumin

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

as tapas pure or as a side dish to fish and meat

Wash the potatoes, place them in a pot with their skins on, and cover halfway with water. Sprinkle with sea salt, bring to a boil, and simmer covered for about 30 minutes. Remove the lid and let the remaining water evaporate. Deseed the chili peppers and slice them into strips. Roughly dice the bell peppers and roughly chop the garlic. Blend together with the chili strips and vinegar to a fine purée. Slowly add the oil until the mixture is combined. Season to taste with sugar, salt, paprika, and cumin, and serve the sauce with the potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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