Canarian Potatoes with Mojo Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 823 cal. | (39 %) | ||
| Protein | 16.75 g | (17 %) | ||
| Fat | 48.3 g | (42 %) | ||
| Carbohydrates | 103.86 g | (69 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.49 g | (42 %) |
| Vitamin A | 132.07 mg | (16,509 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.62 mg | (5 %) | ||
| Vitamin B₁ | 0.57 mg | (57 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.26 mg | (61 %) | ||
| Vitamin B₆ | 0.99 mg | (71 %) | ||
| Folate | 119.57 μg | (40 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.15 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 254.2 mg | (268 %) | ||
| Potassium | 2,744.7 mg | (69 %) | ||
| Calcium | 158.63 mg | (16 %) | ||
| Magnesium | 285.65 mg | (95 %) | ||
| Iron | 5.66 mg | (38 %) | ||
| Iodine | 1.47 μg | (1 %) | ||
| Zinc | 1.41 mg | (18 %) | ||
| Saturated fatty acids | 6.44 g | |||
| Cholesterol | 0 mg |
Ingredients
- For the red mojo sauce
- 2 slices white bread
- 2 garlic cloves
- 2 red chili peppers
- 1 red Bell pepper
- 1 tsp sweet ground paprika
- 1 pinch ground Cumin
- 100 milliliters olive oil
- 3 Tbsps Red wine vinegar
- salt
- For the green mojo sauce
- 2 green chili peppers
- 1 green Bell pepper
- 2 garlic cloves
- 1 handful cilantro
- 1 handful parsley
- 1 pinch ground Cumin
- 100 milliliters olive oil
- 3 Tbsps Red wine vinegar
- salt
Preparation steps
For the potatoes, rinse them, place in a pan and cover with water. Stir in the salt and let cook until tender for about 25 minutes.
For the red mojo sauce, remove the crusts from the bread and soak in a little water.
Peel the garlic. Rinse, trim and coarsely chop both the chile peppers and bell pepper. Squeeze out the bread.
Purée together the chile pepper, the garlic, the bell pepper, the bread, the paprika, cumin, the oil and the vinegar. Add a little cold water if necessary. Season with salt.
For the green mojo sauce, rinse the chile peppers and bell pepper and chop coarsely. Peel the garlic. Rinse the herbs and shake dry. Pluck the leaves and chop everything coarsely.
Purée the prepared ingredients with the cumin, the oil and the vinegar. Season with salt.
Drain the potatoes and let the water evaporate. Serve with the sauce.
