Salt-Crusted Potatoes with Pepper Sauce
Scrub the potatoes well. Place the potatoes, sea salt, and 1 liter (approximately 4 1/4 cups) of water in a pot. Bring to a boil and simmer for about 30 minutes. Drain, return the potatoes to the empty pot over medium heat, and shake the pot on the stove until the potatoes are wrinkled and get a little white salt crust.
Place the chiles and hot water in a bowl and soak for one hour. Drain, remove the seeds, and cut into pieces. Peel the garlic bulb and cut the cloves into coarse pieces. Place the chiles, the garlic pieces, spices, and half of the vinegar into a mixing bowl. With a hand blender, mix until smooth and creamy. While continuing to mix, slowly add the olive oil until the mixture is emulsified. Season with lemon juice and vinegar to taste. Then fold in the diced peppers.
Serve the sauce with the warm potatoes.