Ingredients
For the Salchipapas:
- 4-5 large Russet potatoes, peeled and cut into batons.
- 4 large sausages, cut crosswise cuts on the ends.
- Oil for frying.
- Salt to taste.
For the Curtido:
- 2 small red onions
- 3 limes, juiced
- 1 tbsp. oil
- 3 tomatoes
- 1 tbsp. finely chopped cilantro
- 1 tbsp. salt
For the Salsa Rosada:
- 1 egg
- 2 tbsp. diced white onion
- 4 tbsp. lime juice
- 1 cup sunflower oil
- 1 tbsp. milk
- 8 roma tomatoes, peeled, seeded and diced
- Salt to taste
- Red adobo chili
Directions
For the Salchipapas:
- Soak the potatoes for at least 30 minutes in cold water.
- Drain and dry the potatoes.
- Heat the canola oil to 325 F in a deep fryer or deep sauté pan.
- Add the potatoes and cook for about 10 minutes until they are tender. Don't let them get any color.
- Remove the fries, drain the grease with paper towels. Reserve and let them cool down.
- Re-heat the oil to 375 F. Add the fries, cook until they are golden and crispy.
- Fry the sausages separately or add them during the last minutes of cooking of the French fries.
- Transfer to paper towels once again to drain the grease.
- Serve with salsa rosada and curtido.
For the Curtido:
- Cut the onion in half, slice finely.
- Sprinkle with 1 tbsp. salt, reserve.
- Cover the onions with lukewarm water. Let them rest for 10 minutes.
- Rinse and drain the onions.
- Add the lime juice and a pinch of salt, let rest until the onions start to look pink.
- Cut the tomatoes in half and slice very finely.
- Mix the onions with the sliced tomatoes, oil, and cilantro.
- Add salt to taste.
For the Salsa Rosada:
- Blend the egg, diced onion, and lime juice until the onions are completely crushed.
- Continue blending, add the oil in small increments until the sauce begins to thicken, don't let it thicken to the point of mayonnaise.
- Add salt to taste and the milk.
- Remove most of the sauce but leave a small amount. Add the diced tomatoes to the blender. You may add hot peppers to make it spicy.
- Blend the tomatoes until pureed, begin adding back the sauce and blend well, the sauce should be very liquid.
- Taste and add salt if needed.
- Refrigerate until ready to serve.
Pro Tips
Try a different version using sweet potatoes for fries.