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Diced Potatoes with Chiltepins

Monday, 26 May 2008

Description

This recipe is extremely hot and very typical of Sonora, where people make salsa casera with 2 to 3 cups of chiltepins! Serve this with a mild fish or poultry entree. Feel free to reduce the amount of chiltepins, or to substitute 3 tablespoons chipotle powder for a milder, smokier flavor..

Ingredients

At a glance

Cuisine

Mexican

Ingredient

Vegetable

Chile peppers

Cooking Method

Sauté

Heat Level

Chile

Chiltepin

Meal/Course

Side Dish

Main Course

Serves

3 tablespoons butter
3 tablespoons olive oil
2 pounds potatoes, peeled and cut into a 1/2 inch dice
5 cloves garlic
1/4 cup chiltepín chiles, or subsitute piquins
1 cup water
1/2 teaspoon salt

Methods/steps

Heat the butter and olive oil in a large saute skillet and add the diced potatoes. Toss and turn the potatoes with a spatula for 1 minute. Reduce the heat to a simmer, add 3 tablespoons of water, and cook the potatoes at a low heat while you are making the chile sauce.

Place the garlic, peppers, water, and salt in a blender and puree thoroughly. Pour this mixture over the potatoes and simmer for 10 to 15 minutes, or until the potatoes are tender.

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