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Recipes

Papas Escabechedas-Yucatecan Pickled Potatoes

From The Essential Cuisines of Mexico

1 cup loosely packed, thinly sliced white onion
Boiling water to cover
Salt, to taste
¼ cup fresh lime juice
1/2 habanero chile, finely chopped (see note)
12 ounces waxy potatoes, cut into ¾-inch cubes
1/3 cup firmly packed, finely chopped cilantro

Cover the onion with the boiling water and leave to soak for 1 minute. Drain, add salt to taste and stir in the lime juice and chile. Set aside in a nonreactive bowl at room temperature to macerate while you cook the potatoes.

Put enough water into a small saucepan to cover the potatoes. Bring the water to a boil, add the potatoes and cook over medium heat until just tender-about 8 minutes.

Drain, cool off a little and carefully peel—but while still slightly warm add to the onion. Stir in the cilantro and add more salt as necessary. Serve at room temperature. Yields 4 appetizer or side-dish servings.

 

Note: Experts recommend wearing rubber gloves when handling chile peppers and not touching your eyes.

 

 

(Updated: 10/30/08 SN)


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