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Papas al Mojo

Papas al Mojo

Mojo is the absolute classic Latin condiment. In this recipe, it gets a touch of Mexico with the addition of Serrano chiles, limes, and cilantro, and then it's drizzled over creamy, still-warm potatoes. 


Ingredients
For the Potatoes
1 1/2
pounds
baby potatoes
1
teaspoon
kosher salt
For the Mojo
2
cups
cilantro, stems and leaves, chopped roughly
2
cloves
garlic, peeled and chopped roughly
1
serrano chile, chopped roughly
1/4
cup
extra virgin olive oil
1/4
cup
juice of 2 limes
1
teaspoon
kosher salt, or more to taste
Directions
In medium saucepan, place potatoes and enough water to cover by 1”. Add kosher salt. Bring to a boil and then reduce heat to maintain a slow boil. Cook potatoes until tender, 15-20 minutes, depending on size. Drain and reserve.
Make the mojo: Place cilantro, garlic, Serrano chile, lime juice, and kosher salt in food processor. Process until fairly smooth, but still with some texture. Add olive oil in a thin stream and mix thoroughly.
In medium bowl, toss cooked and cooled baby potatoes with about 3 tablespoons of mojo or more to your taste. Serve at room temperature.
Remaining Mojo can be stored in a glass jar in refrigerator for 2-3 days.

The base number of servings for this recipe is 4
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