Mojo canario with papas arrugadas

Ingredients for 4 servings:

• 1 large bell pepper(s), red
• 1 kg potato(s), waxy
• 3 chili peppers, depending on size and spiciness
• ½ bulb(s) garlic, fresh
• 1 pinch(s) of sugar
• Salt
• 2 tsp parsley, chopped
• 2 tsp paprika powder, hot
• 1 tsp cayenne pepper
• 1 tsp cumin, ground
• ½ tsp oregano (or equivalent amount fresh)
• ½ tsp thyme (or equivalent fresh)
• 70 ml balsamic vinegar (white or dark)
• 150 ml olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

spicy sauce with potatoes

First, peel the peppers using a vegetable peeler and a sharp kitchen knife. Remove the white ribs and seeds. Chop the flesh into small pieces. Deseed and chop the chili peppers, then blend them in a blender along with the peppers, a pinch of sugar, the roughly chopped garlic, a level teaspoon of salt, and the vinegar. When everything has a smooth consistency, continue blending and add the remaining herbs/spices and the olive oil in a thin stream until the mojo thickens. Season to taste. Serve the mojo with papas arrugadas. Boil in heavily salted water until tender. When the potatoes are tender, drain and let them steam in a warm pot under a cloth until a wrinkled salt crust forms. Eat the potato skins with the sauce. Serve with grilled fish and salad. You can prepare the mojo one or two days before eating and store it in the refrigerator, then it will infuse nicely and develop a more harmonious aroma.