Mini potatoes with Ortiz White Tuna and chili sauce
Jar of Ortiz Reserve Family White Tuna
500 g small potatoes
115 g coarse sea salt
100 g cilantro
1 small garlic clove
1 small chili pepper
50 ml mild olive oil
1 tablespoon sugar
Freshly ground black pepper
Spicy! The guindilla chili pepper is Spanish cuisine’s traditional spicy ingredient.
If you are interested in spicy flavors from other cultures, you can try the small jars of hot bell pepper paste (ají) that you can easily find in Latin American grocery stores, such as aji amarillo (yellow pepper), rocoto (a large spicy red pepper), or many others.
FOR THE POTATOES
Wash and boil with their skins in a saucepan of salted boiling water for 20 minutes. Drain, place in a baking dish and bake in a preheated oven at 100 °C for another 10 minutes.
FOR THE CHILI SAUCE
Chop the cilantro with the guindilla, the crushed garlic, the lime juice, sugar, coarse salt and pepper. Blend with the oil until you achieve a smooth, thick sauce.
FOR THE FINISHING TOUCH
Cut open the potatoes, dress with the chili sauce and cover each with a portion of Ortiz White Tuna. Serve immediately.
An appetizer with a difference!
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