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00Ingredients
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3 tablespoons butter
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3 tablespoons olive oil
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2 pounds potatoes, peeled and cut into a 1/2 inch dice
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5 cloves garlic
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1/4 cup chiltepín chiles, or subsitute piquins
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1 cup water
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1/2 teaspoon salt
Instructions
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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| 4 |
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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
InstructionsHeat 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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