Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 ½ kg potato (s), waxy, small
- 4 tablespoon sea salt, coarse
- 6 clove (s) garlic
- 1 hot pepper, fresh, red
- 1 bunch coriander greens
- 4 tablespoon ajvar, hot
- 8 tablespoon olive oil
- 2 tablespoon vinegar (sherry)
- salt
- cumin
Print Recipe
Pin Recipe Instructions
- In a large saucepan, cover the potatoes with their skin just slightly with water. Add sea salt. Let the potatoes cook for 20 minutes. The potatoes are ready when they have formed a slightly whitish crust and the water has almost boiled away.
- Peel the garlic and finely chop with the pepper. Pluck the coriander leaves, also finely chop. Finely puree the ajvar and olive oil with the garlic, peppers and coriander. Season to taste with salt, cumin and vinegar.
- Serve the dip with the unpeeled potatoes.
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