These potatoes in vinaigrette are a very common bar snack all over México, brought to the table with toothpicks for spearing as an accompaniment to drinks. This version, with carrots and jalapeños, seems to be the most common, although the fiery habaneros are added in the Yucatan and pasilla oaxaqueña (a smoky chile much hotter than regular pasilla mexicana) is added in Oaxaca. If you have a favorite chile, by all means experiment and adjust proportions according to taste.
- 1 pound waxy, new potatoes, peeled and cut into ¾ inch cubes
- 2 medium carrots, peeled and sliced diagonally into ½ inch rounds
- 1 medium white onion, thinly sliced, blanched and drained
- 3 jalapeño chiles, seeded and cut into thin strips
- 2 heads of garlic, left unpeeled and cut in half crosswise
- 1 teaspoon salt
- ½ teaspoon peppercorns
- 1 tablespoon dried oregano leaves
- 2-3 sprigs thyme
- 3 cups apple vinegar
Cook potatoes and carrots until just tender. (Carrots will take a bit longer, so it is easier to cook them separately.) Drain and rinse under cold water to stop the cooking process.
Mix potatoes and carrots with remaining ingredients, place in a 1-quart sterilized jar, cover with cheesecloth and refrigerate for at least 1 day before serving. Makes 1 quart.
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