Sunday, December 5, 2010

White Gold & Sweet Potato Hot Red Chilli Salad

A delicious salad with a kick, enjoyed on Chilli Night...

Juice of 2 large limes
1 large clove garlic, minced
1 medium red onion, diced
2 fresh medium-hot to hot red chillies (New Mexico, Cayenne, Hot Banana or Cubanelle), seeded and minced
2 - 4 fresh medium hot green chilli peppers (jalapeno or serrano), seeded and minced
1 cup fresh coriander leaves, chopped
1/2 cup good-tasting  extra-virgin olive oil
5 medium Yukon Gold Potatoes, boiled, peeled and cut into 1/2 inch dice
2 large sweet potatoes or yams, boiled until barely tender, peeled and diced large
Seasoning to taste

Put the lime juice, garlic and onion in a large bowl and let stand 20 minutes. 
Gently blend in the rest of the ingredients, seasoning to taste.
Serve the potatoes right away, or keep them at room temperature for up to two hours.

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