First wash the chillies thoroughly. Dry them, remove the stalks and cut them into two or three pieces.
Put them in a blender and blend them for a few seconds. (They should only be coarsely chopped though)
Place a heavy-bottomed non-stick pan on the stove and when hot add the chopped chili peppers without seasoning.
Reduce the heat to low and toss the chiles for 2 to 3 minutes to lose some of the water. Then add the oil and a pinch of salt. Mix well. Immediately add the sugar, the peeled and chopped garlic clove and the vinegar.
Cook the hot sauce over low heat for 10-12 minutes, stirring constantly. At the end of the cooking time, the sauce will be slightly dry. Let it cool down and put it in a jar.
Accordion Potatoes:
I have already described how to cut the potatoes and put them on the skewers earlier on this page.
While preparing the skewers, preheat the oven to 200°C.
When the potatoes are on the baking sheet, they are brushed with the olive oil and seasoned with salt and pepper.
Bake the skewers on the top rack in your oven for about 20 minutes.
Increase the temperature to 250°C (I like to use the grill function in my oven) and bake for 5 to 8 minutes until the potatoes are golden brown.
Spread with pesto and/or salsa and enjoy.
Nutrition
Serving: 1Port.Calories: 507kcal
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