Summary

Ingredients

• 2 sachets potato (s), very small, e.g. triplets
• 10 bay leaves, dried
• 4 tablespoon salt
• 1 liter water
• 1 cup water
• 4 tablespoon salt

For the sauce:

• 6 large peppers, red, fresh and hot
• 6 clove (s) garlic
• 4 tablespoon tomato paste
• 8 tablespoon tomato ketchup
• 1 tablespoon honey, liquid
• 1 teaspoon Tabasco Chipotle
• 1 tablespoon Worcestershire sauce
• 250 ml olive oil
• 3 slices white bread or toast bread, dried
• 1 teaspoon paprika powder, noble sweet
• some salt and pepper

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Instructions

1. Prepare the red mojo sauce at least 4 hours before consumption.
2. Wash the peppers, slit open the sides and scrape out the seeds with a spoon, cut into large pieces. Peel and divide the garlic cloves and remove the green germ inside. Put both together with tomato paste, tomato ketchup, honey, Tabasco chipotle, Worcester sauce and olive oil in a bowl. Puree very finely with a hand blender. Beware, the mass is very sharp now! To soften it, add the dried, also finely pureed white bread and mix in. The more white bread, the milder the sauce will be. Stir in paprika powder and season well with salt and pepper.
3. Let the sauce soak through until it is ready to serve.
4. Prepare the Canarian wrinkled potatoes about 1 hour before serving.
5. Preheat the oven to 150 ° C fan oven. Bring the water with salt and bay leaves to the boil, add the unpeeled potatoes and cook for 10 minutes. Then distribute the potatoes on a baking sheet.
6. For the salt crust, briefly boil the cup of water and dissolve 4 tablespoons of salt in it. Use a brush to spread the salted water on the potatoes, put them in the middle of the oven and bake for 50 minutes. Every 10 minutes, take the potatoes out briefly and brush them again with salted water, turning them every now and then. This gradually creates a wonderful salt crust.
7. It tastes best served warm, but can also be eaten cold. Go great with a barbecue, a cozy barbecue evening, all kinds of parties or simply as a side dish.