close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)

Show only results that have an image


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)

RecipeLion.com

Menu

Free Offer
39 Appetizer Recipes and Party Pleasers eCookbook

Truly, any gathering is a great reason to make some easy appetizers, and this wonderful collection is sure to help you along your way!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Papas Escabechadas (yucatecan Pickled Potatoes)

Ingredients
  • 1 cup loosely packed, thinly sliced white onion
  • Boiling water to cover
  • Salt to taste
  • 1/4 cup Bitter orange juice or fresh lime juice
  • 1/2 habanero chile, finely chopped
  • 12 ounces waxy potatoes, cut into 1/4 inch cubes
  • 1/3 cup firmly packed, finely chopped cilantro
Instructions

Cover the onion with the boiling water and leave to soak for 1 minute. Drain, add salt to taste and stir in the bitter orange juice and chile. Set aside in a nonreactive bowl at room temperature to macerate while you cook the potatoes. Put enough water into a small saucepan to cover the potatoes. Bring the water to a boil, add the potatoes, and cook over medium heat until just tender - about 8 minutes. Drain, let them cool a bit, and peel - adding them while still slightly warm to the onion mixture. Stir in the cilantro and add more salt if necessary. Serve at room temperature. Note: These should be slightly salty. Best when made about 1 hour before serving.

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Ratings & Comments (0)

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect With Us

Facebook Google Plus Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQs Keyword Index News Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----

close

Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo