Batatinha em Conserva
Ingredients
- 1 can cooked baby potatoes
- 1 small onion minced
- ½ red bell pepper minced
- 1-2 cloves garlic minced
- 1 green or red chili
- ½ cup fresh parsley minced
- 1 Tbsp dried oregano
- ½ Tbsp black peppercorns
- ½ Tbsp salt
- ½ tsp red chili flakes
- 1 part olive oil
- 3 parts vinegar of your choice
Instructions
- Drain and rinse canned potatoes. Set aside.
- On a skillet on medium high heat, add a little olive oil, when hot, add the onions, let them sweat, then add the red bell peppers, sauté for a few minutes, don’t let them brown.
- Add the garlic, sauté for 40 seconds, then add dried oregano, chili flakes, black pepper, salt, black pepper corns, fresh parsley and the green chilies.
- Sauté for a few seconds, cover so the residual heat cook the herbs. Toss potatoes in the mix.
- Add the sautéed vegetables to a bowl, and add 1 part olive oil to 3 parts vinegar.
- Add potatoes to a sterilized jar, if it’s not enough, complete the jars with vinegar and some extra salt. The potatoes must be completely submerged in the brine.
- Wipe any brine from the jar rims, close them and store them in a dark cool place for a week, then you can open the jar and enjoy the potatoes. Once jar is opened, keep it in the fridge, the potatoes will last for up until a month.
Notes
Recipe inspired by Chef Jana