| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
2 |
Servings |
INGREDIENTS
| 6 |
|
Yukon Gold potatoes; quartered and steamed, (plastic ziplock in microwave for 5min) |
| 1 |
tb |
Oil; (canoa) |
| 4 |
|
Jalapeno peppers chopped fine w/seeds |
| 1 |
|
Habanero pepper chopped fine w/seeds; (more for better heat) |
| 1 |
md |
Onion; (sweet type) |
| 1 |
ts |
(good) tumeric powder |
| 2 |
tb |
Peanut butter; chunky, (then to taste) |
| 1/4 |
ts |
Cumin powder; (fresh if you can do it) |
| 1/4 |
ts |
Asafoetida powder |
| 1/2 |
ts |
Ground black pepper; (grind your own!) |
|
|
Salt to taste |
INSTRUCTIONS
sauté peppers and onion lightly in oil and add potatoes cook till "light"
brown. then add remaining ingredients.
I cooked the above and served with fried golden brown chicken breasts.. YUM
Posted to CHILE-HEADS DIGEST by Chet Bacon <hcbacon@connix.com> on Nov 16,
1998, converted by MM_Buster v2.0l.
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