Andean Potatoes
This chile pepper originated in the mountains of South America and Mexico. Because of their appearance they are often called “Manzano” which means apple chile. This pepper can only be grown in these regions at elevations above 5000′ therefore making these very rare in the US.These chiles are unique in that they are the only ones that have black seeds. They are very hot and meaty. Rocotos are chopped and used in salsas or sometimes stuffed with cheese and meat and then baked.
Ingredients:
12 medium size potatoes (yellow flesh if possible)
1 large onion, finely chopped
3 red Manzano chile peppers
1 pound fresh farmers cheese, diced
2 slightly beaten eggs
1/2 cup evaporated milk
3/4 cup vegetable oil
chopped parsley
salt
pepper
lettuce
black olives for decorating
Instructions:
Cook the potatoes in water and set adise.
Wash the manzano peppers thoroughly (with gloves), seed and devein. Blend the dhiles with enough water to make a puree.
Pour the blended hot peppers in a medium saucepan and bring to a boil for 10 minutes or until cooked. Add the oil and onion and cook a few minutes more.
Add the milk, eggs and farmers cheese, then season to taste.
Half the potatoes and fry in butter until golden. Place the potatoes on top of a bed of lettuce and cover with the some of the sauce. Sprinkle with parsley and some chopped olives,
Recipe from Yanuq (www.peruviancooking.com).
Yields 6 servings.