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2 T. butter or margarine
2 to 3 T. vegetable oil
2 t. ground paprika, hot preferred
1 cup chopped onion
2 lbs. potatoes, half sliced thick and half sliced thin
1 jalape~no or serrano chile, stem and seeds removed, chopped
1 c. milk
1/2 c. heavy cream
6 c. hot water
Salt and freshly ground black pepperGarnishes:
Salsa de aji (see recipe below)
1 avocado, sliced
Lettuce
Sliced tomato
Salsa de Aji
2 large tomatoes, seeds removed, finely chopped
1 medium onion, finely chopped
1 T. chopped fresh cilantro
4 large aji or jalape~no chiles, stems and seeds removed, chopped
1/2 c water
Salt to taste
In a large pot, melt the butter and add the oil, stir in the paprika and saute the onions until softened, about 5 minutes. Add the potatoes and saute over medium heat for 5 to 10 minutes, stirring constantly, until the potatoes are somewhat golden. Place the chiles and 1/2 c of the milk in a blender or food processor and puree until smooth and add to the potatoes along with the cream and remaining milk. raise the heat and when the sauce begins to boil add the hot water and season with salt and pepper. Reduce the heat and simmer for 20 to 30 minutes or until the thin slices of potato are broken down, and the
the thick slices are tender. Thicken the soup. Serve the potatoes along with the Salsa de aji, lettuce, avocados, and sliced tomatoes.Note: To assist in thickening the soup, you can puree some of the cooked potatoes with a little broth and add it back to the pot.
Salsa de Aji
Combine the tomatoes, onion, and cilantro. Place the chiles, water, and 3 T. of the tomato and onion mixture in a
blender or processor and puree until smooth. Add the chile puree to the remaining tomato mixture and mix well. Salt
to taste.Yield: 1 to 2 cups Heat Scale: Medium
Salsa Variations: Ecuadorians are very fond of putting beans in their salsa. The most popular beans are the lupini, which are large white beans about the size of lima beans. Just add the cooked beans directlyto the salsa. On several occasions, the writer encountered salsas with peanut butter as an ingredient. Add 1 t. peanut butter with the chiles in the blender and
follow the above recipe.
NOTE: This is a classic Latin American salsa, and the writer has included some optional preparation methods which are fairly unique to Ecuador and the Andes. Although this recipe calls for the use of an electric blender, one can follow the traditional method of using a mortar and pestle.
2 to 3 T. vegetable oil
2 t. ground paprika, hot preferred
1 cup chopped onion
2 lbs. potatoes, half sliced thick and half sliced thin
1 jalape~no or serrano chile, stem and seeds removed, chopped
1 c. milk
1/2 c. heavy cream
6 c. hot water
Salt and freshly ground black pepperGarnishes:
Salsa de aji (see recipe below)
1 avocado, sliced
Lettuce
Sliced tomato
Salsa de Aji
2 large tomatoes, seeds removed, finely chopped
1 medium onion, finely chopped
1 T. chopped fresh cilantro
4 large aji or jalape~no chiles, stems and seeds removed, chopped
1/2 c water
Salt to taste
In a large pot, melt the butter and add the oil, stir in the paprika and saute the onions until softened, about 5 minutes. Add the potatoes and saute over medium heat for 5 to 10 minutes, stirring constantly, until the potatoes are somewhat golden. Place the chiles and 1/2 c of the milk in a blender or food processor and puree until smooth and add to the potatoes along with the cream and remaining milk. raise the heat and when the sauce begins to boil add the hot water and season with salt and pepper. Reduce the heat and simmer for 20 to 30 minutes or until the thin slices of potato are broken down, and the
the thick slices are tender. Thicken the soup. Serve the potatoes along with the Salsa de aji, lettuce, avocados, and sliced tomatoes.Note: To assist in thickening the soup, you can puree some of the cooked potatoes with a little broth and add it back to the pot.
Salsa de Aji
Combine the tomatoes, onion, and cilantro. Place the chiles, water, and 3 T. of the tomato and onion mixture in a
blender or processor and puree until smooth. Add the chile puree to the remaining tomato mixture and mix well. Salt
to taste.Yield: 1 to 2 cups Heat Scale: Medium
Salsa Variations: Ecuadorians are very fond of putting beans in their salsa. The most popular beans are the lupini, which are large white beans about the size of lima beans. Just add the cooked beans directlyto the salsa. On several occasions, the writer encountered salsas with peanut butter as an ingredient. Add 1 t. peanut butter with the chiles in the blender and
follow the above recipe.
NOTE: This is a classic Latin American salsa, and the writer has included some optional preparation methods which are fairly unique to Ecuador and the Andes. Although this recipe calls for the use of an electric blender, one can follow the traditional method of using a mortar and pestle.