White Gold And Sweet Potato Hot Red Chili Winter S... |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
I wasn't too sure I wanted to make this, but when I did I found it to be really delicious. Ingredients:
juice of 1 1/2 to 2 large limes |
1 large clove garlic, minced |
1 medium red onion, diced |
2 fresh medium-hot to hot red chilies (new mexico, cayenne, hot banana or cubanelle), seeded and minced |
2 to 4 fresh medium-hot green chili peppers (jalapeño or serrano), seeded and minced |
1 cup fresh coriander leaves, coarsely chopped |
1/3 to 1/2 cup good-tasting extra-virgin olive oil |
5 medium yukon gold potatoes, boiled, peeled and cut into 1/2-inch dice |
2 large sweet potatoes or yams, boiled until barely tender, peeled and diced large |
salt and freshly ground black pepper to taste |
Directions:
1. Put the lime juice, garlic and onion in a large bowl and let stand 20 minutes. Gently blend in the rest of the ingredients, seasoning to taste.
2. Serve the potatoes right away, or keep them at room temperature up to two hours.
3. Note: Dried Peruvian chilies are coming into the country. If you find them, use the Amarillo type (medium hot and fruity), instead of the fresh chilies. Use one or two by discarding their stem and seeds. Soak in hot water for 10 minutes
|
|