| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3 |
lg |
Baking Potatoes; cut in 1 inch cubes |
|
|
Olive oil for deep frying |
|
|
Tequila salt |
| 5 |
|
Cloves garlic; minced, or more |
| 2 |
|
Serrano chiles; chopped |
| 1 |
ds |
Crushed red chile flakes; or more |
| 1/2 |
ts |
Cilantro |
| 3 |
tb |
Dry sherry |
INSTRUCTIONS
In a deep, heavy sauce pan heat olive oil to approx 375 degrees. Drop in
potato chunks and cook until tender.. about 4 minutes. Remove potatoes and
pat dry with paper towels.
Next heat 2 or so tablespoons of olive oil in a frying pan over medium-low
heat, add garlic and serrano chiles, cook until soft. Next add the red
chile flakes and stir.. then remove from heat. Add the cilantro and sherry
to mixture then pour over the Potatoes and serve. Howlin' For Habaneros
Posted to CHILE-HEADS DIGEST V4 #254 by Chipotle Coyote <coyote@calweb.com>
on Dec 29, 1997
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