Tapas variation
Patatas arrugadas con mojo verde y rojo
Shriveled boiled potatoes with green and red sauce

Enjoyed at La Tasca de Juan Pedro in Gáldar with Helena, Robin and Michael

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4 aperitif portions

Ingredients for the potatoes

• 800 g small, floury potatoes (unpeeled)

• 130 g coarse sea salt

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Ingredients for the green sauce

• 1 green pepper

• 1 green chilli pepper

• 1/2 bunch of parsley

• 1 bunch of coriander

• 1 clove of garlic

• 100 ml of olive oil

• 1-2 tbsp lime juice

• 1 teaspoon salt

• 1 teaspoon ground cumin

• Sugar and pepper to taste

• 1 tbsp breadcrumbs if the sauce becomes too runny

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Ingredients for the red sauce

• 200 g roasted peppers (in a glass)

• 2 red chili peppers

• 2 cloves of garlic

• 1 tbsp tomato paste

• 100 ml of olive oil

• 1 teaspoon salt

• 1 teaspoon ground cumin

• 1 teaspoon paprika powder

• 1 tbsp breadcrumbs if the sauce becomes too runny

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preparation

Wash the potatoes, bring to the boil with sea salt and 1.5 liters of water. Cook over medium heat for 20-25 minutes. Pour off the water except for a small amount, put the pot back on the stove and let the water evaporate over medium heat. The pot has to be shaken occasionally so that the typical salt crust forms. 

For the two sauces, peppers, chilli peppers, parsley, coriander and garlic should be cut into small pieces and thick stalks removed. Put all the prepared ingredients in a mixer, first for one sauce, then for the other, and puree. Put the sauce in a bowl and season to taste or check the consistency.