Papitas con Chiltepínes
Diced Potatoes with Chiltepins

This recipe is extremely hot 
and very typical of Sonora, 
where people make salsa casera 
with 2 to 3 cups of chiltepins! 
Serve this with a mild fish or poultry entree. 
Feel free to reduce the amount of chiltepins, 
or to substitute 3 tablespoons chipotle powder 
for a milder, smokier flavor..

3 tablespoons butter 

3 tablespoons olive oil 

2 pounds potatoes, 
peeled and cut into a 1/2 inch dice 

5 cloves garlic 

1/4 cup chiltepín chiles, 
or subsitute piquins 

1 cup water 

1/2 teaspoon salt 

Heat the butter and olive oil 
in a large saute skillet 
and add the diced potatoes. 
Toss and turn the potatoes 
with a spatula for 1 minute. 
Reduce the heat to a simmer, 
add 3 tablespoons of water, 
and cook the potatoes at a low heat 
while you are making the chile sauce.

Place the garlic, peppers, water, 
and salt in a blender and puree thoroughly. 
Pour this mixture over the potatoes 
and simmer for 10 to 15 minutes, 
or until the potatoes are tender.


Heat Scale: Extremely Hot