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Potato & pepper saltado
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4 cloves garlic, crushed
1 red Thai chilli, deseeded and finely chopped
4 tbsp dark soy sauce
2 tsp coriander seeds, lightly crushed
2 tsp cumin seeds, lightly crushed
1 tbsp white wine vinegar
4 tbsp vegetable oil
750g Charlotte potatoes, cut into 2cm pieces
2 Romano red peppers, deseeded and cut into chunks
500g red onions, thinly sliced
500g tomatoes, skinned and roughly chopped
28g pack fresh coriander, chopped
1⁄2 x 25g pack fresh mint, chopped
1. Mix together the garlic, chilli, soy sauce, coriander and cumin seeds and vinegar.
2. Heat 2 tbsp of the oil in a large frying pan and tip in the potatoes. Fry gently, stirring frequently, for about 15-20 minutes until golden and tender. Lift out onto a plate.
3. Heat the remaining oil in the pan and fry the peppers until beginning to colour, about 5 minutes. Drain to the plate. Add the onions to the pan and fry gently for 10 minutes or until softened and golden. Stir in the tomatoes, garlic mixture and 4 tbsp water. Cook for 5 minutes until pulpy.
4. Return the potatoes and peppers to the pan and heat through for 2-3 minutes. Stir in the coriander and mint and serve.
Typical values per serving:
This recipe was first published in June 2013.