Canary Island Potatoes
1 bag of new potatoes or small, waxy potatoes
Lots of salt
Large pot of boiling water
Bring the water to the boil, adding in LOTS of salt. Add the potatoes, with skins on, chopping any larger ones in half. Cook for about 15 minutes, until soft but not overcooked. Strain, leaving a small amount of water in the bottom of the saucepan. Return the potatoes in the pot to the heat and let the potatoes begin to dry out, watching carefully so they do not burn. The skins will start to go wrinkly. Serve with both of the sauces below.
Canary Island Red Chilli sauce (Mojo picante)
2 or 3 garlic cloves, chopped
2 red chillies (seeds removed)
1/3 red pepper
1/2 tsp rock salt
1/2 tsp cumin, roasted and ground
1/2 tsp sweet paprika
2 tbsp red wine vinegar
2 tbsp water
6 tsbp olive oil
1 tbsp soaked, white bread
Blend the chilli and garlic, with the red pepper, salt, vinegar, cumin seeds and paprika.
Add water and do a taste check for salt and garlic.
Finally add olive oil and mix at a lower speed. To give it thickness, add some of the bread. This will keep well in an airtight container indefinitely in the fridge, as long as the surface is covered with oil.
Canary Island Green Chilli sauce (Mojo cilantro)
2 or 3 garlic cloves, chopped
Handful of coriander, chopped
2 tbsp white wine vinegar
1/2 teaspoon of rock salt
2 tbsp water
6 tsbp olive oil
Blend the garlic with the coriander, salt, vinegar and water. Add olive oil at a lower speed.