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 ounce 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.