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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Once the highland indians had learned the art of cheese making from the Spanish, they began sprucing up their boiled potatoes with creamy cheese sauces. Potatoes with Hot Sauce is a peppery version created by Bolivian Indians. Recipe comes from Classic International Recipes. I suggest you take a test bite of the chili pepper you are using to judge how much chili pepper you want in your sauce. I've found there is quite a variety of heat intensity that varies even among the same variety of pepper. I like mine spicy, so sometimes I increase the chili pepper, or even add a little cayenne. Ingredients:
5 medium potatoes, peeled and quartered (5 cups) |
1 hard-cooked egg |
2 tablespoons onions, finely chopped |
2 teaspoons green chili peppers, finely chopped |
1 tablespoon cooking oil |
1 tablespoon all-purpose flour |
1/4 teaspoon salt |
1 (13 ounce) can evaporated milk (1 2/3 cups) |
1 cup mozzarella cheese, shredded (4 oz) |
1 teaspoon lemon juice |
1/4 cup peanuts, chopped (optional) |
1/4 cup ripe olives, pitted and sliced (optional) |
Directions:
1. Potatoes:.
2. In a covered saucepan, cook the potatoes in a small amount of boiling salted water for 20 to 25 minutes or until tender. Transfer to a serving bowl; keep warm.
3. Meanwhile, separate the egg yolk from the white. Chop the yolk and white separately. Set both aside.
4. Sauce:.
5. In a saucepan, cook the onion and chili pepper in hot oil till tender but not brown.
6. Stir in the flour and salt. Cook and stir for 1 minute.
7. Add the evaporated milk all at once; cook and stir till thickened and bubbly. Cook and stir 1 minute more.
8. Add egg yolk, cheese, and lemon juice, stirring till the cheese is melted. Pour hot sauce over the potatoes.
9. Garnish with hard-cooked egg white, peanuts, and olives, if desired.
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