| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
|
1 |
servings |
INGREDIENTS
| 1 |
lb |
Small new potatoes; quartered |
| 1/2 |
c |
Picante sauce |
| 2 |
tb |
Lime juice |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
Ground red pepper or chile of choice |
| 1 |
lg |
Ripe tomato; chopped |
| 1/2 |
c |
Sliced pitted olives |
INSTRUCTIONS
All of these recipes stem from a Better Homes and Gardens "Hot & Spicy"
recipe magazine sent to me some months ago by a friend from Daytona. I'm
giving these with their prescribed spicy ingredients- all of them can, of
course, be spiced up according to your likes/desires.
Boil potatoes until tender. While this is going on, combine picante sauce,
lime juice, salt, black pepper and ground chile in a bowl. Microwave 1
minute or until hot (you could also do this on the stove). Place potatoes
in serving bowl, add tomato and olives; pour sauce over all and stir to
coat. Serve immediately.
Posted to CHILE-HEADS DIGEST by "Jonathan T. Smillie" <jsmillie@protix.com>
on Jul 07, 1999, converted by MM_Buster v2.0l.
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