Grilled Rosemary Potatoes with Peruvian Sweety Drop Pepper Aioli
For Peruvian Sweety Drop Pepper Aioli
1 tbs Sweety Drop peppers
¼ cup of tofu
1/2 tsp salt
1 cup olive oil
1tsp white wine vinegar
For Grilled Rosemary Potatoes
1 pound fingerling potatoes
1 tbs chopped garlic
1 tbs chopped rosemary sprigs
a pinch of Habanero powder
Salt to taste
2tbs olive oil
Make the Aioli
Use your food processor or blender or do it the old fashioned way.
Start with mixing the tofu with the vinegar and salt and a little bit of oil. If you are not using a food processor, then finely chop the peppers before adding in. Add in the peppers and mix.
Then add the oil in a thin stream and keep whisking until the aioli is completely emulsified.
Wash and slice the potatoes length wise into two.
Put a large pot of water to boil and add salt. Once the water boils, add in the potatoes and cook them for about 5 minutes or until partially done.
Drain and leave to dry out for a few minutes.
Add the olive oil into a prep bowl, add in the garlic, rosemary , habanero and salt and mix.
Add in the potatoes and toss to coat.
Cover and leave in the fridge until you are ready to grill.
Grill on a medium to high heat for a couple of minutes on each side.
Serve with the aioli and some other stuff off of the grill.