Or, y'know, chimichurri.
Nov. 4th, 2015 12:42 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Fingerling Potato Salad with Green Chile-Cilantro Salsa.
4 lb fingerling potatoes
4 Tbsp cider vinegar
3 fresh jalapeno chiles, seeds and ribs removed from 2 (I used some Hatch-like green chiles from Tierra, aka Lee the pepper lady)
2 cups fresh cilantro, coarsely chopped
1 1/2 shallots, coarsely chopped
1 garlic clove, coarsely chopped (Ha! I used... more.)
1/4 cup olive oil
Cover potatoes with salted cold water (in a pan, I presume) by 1 inch, then simmer 10-15 minutes until just tender. Drain and rinse under cold water until slightly cooled. Halve lengthwise and, while still warm, gently toss with 1 Tbsp vinegar. Cool potatoes to room temperature and season with salt and pepper.
Meanwhile, coarsely chop jalapenos and pulse in a fud processor with cilantro, shallots, garlic, oil, and remaining 3 Tbsp vinegar until finely chopped. Toss potatoes with salsa and serve.
What worked: This was very good. The wife specifically liked it, saying that it would be great with a steak. ('cause... chimichurri.) Easy.
What didn't: I used only 1 lb potatoes but 2 chiles and several cloves garlic, so it was heavier on the salsa (and the hot) than the recipe probably intended. That was fine by us but not really how the recipe was supposed to go. Oh, and this is basically a chimichurri sauce. If you didn't guess that from the header.
Will I make it again? It'll go into the rotation. Although I might just buy a container of chimichurri instead.
4 lb fingerling potatoes
4 Tbsp cider vinegar
3 fresh jalapeno chiles, seeds and ribs removed from 2 (I used some Hatch-like green chiles from Tierra, aka Lee the pepper lady)
2 cups fresh cilantro, coarsely chopped
1 1/2 shallots, coarsely chopped
1 garlic clove, coarsely chopped (Ha! I used... more.)
1/4 cup olive oil
Cover potatoes with salted cold water (in a pan, I presume) by 1 inch, then simmer 10-15 minutes until just tender. Drain and rinse under cold water until slightly cooled. Halve lengthwise and, while still warm, gently toss with 1 Tbsp vinegar. Cool potatoes to room temperature and season with salt and pepper.
Meanwhile, coarsely chop jalapenos and pulse in a fud processor with cilantro, shallots, garlic, oil, and remaining 3 Tbsp vinegar until finely chopped. Toss potatoes with salsa and serve.
What worked: This was very good. The wife specifically liked it, saying that it would be great with a steak. ('cause... chimichurri.) Easy.
What didn't: I used only 1 lb potatoes but 2 chiles and several cloves garlic, so it was heavier on the salsa (and the hot) than the recipe probably intended. That was fine by us but not really how the recipe was supposed to go. Oh, and this is basically a chimichurri sauce. If you didn't guess that from the header.
Will I make it again? It'll go into the rotation. Although I might just buy a container of chimichurri instead.
no subject
Date: 2015-11-05 02:55 am (UTC)We've got a ton of tatties this year, most volunteers. We're always looking for interesting ways to use them.
no subject
Date: 2015-11-05 03:10 pm (UTC)(So saith several cooking science sites, abridged.)