Boiled Potatoes in Canary Style with Pepperoni Dip

Ingredients

• 1.5 kg small potatoes
• 250 g sea salt
• 2 dried chili peppers
• 1 tsp salt
• 0.5 tsp hot paprika powder
• 0.5 tsp ground cumin
• 1 head of garlic
• 200 ml olive oil
• 1 yellow bell pepper
• 80 ml white wine vinegar
• 1 Organic lemon

Instructions

1. 1.

   Wash the potatoes thoroughly. Boil them with sea salt and 1 liter of water for about 30 minutes. Drain the water and shake the pot on the stove until they become wrinkled and develop a light white salt crust.

2. 2.

   Rinse the chili peppers with hot water and soak them for an hour. Then remove seeds and cut into pieces. Peel the garlic head and chop the cloves into large chunks. Place the chilies, garlic pieces, spices, and half of the vinegar in a bowl and blend with a stick blender until a homogeneous creamy mixture forms. While continuously mixing, slowly add the olive oil until the mixture is well combined. Season with lemon juice and remaining vinegar, adjusting seasoning as needed. Finally fold in diced bell pepper.

3. 3.

   Serve the sauce over the warm potatoes.