Potato Scramble with Hot Chile Sauce

Potato Scramble Ready in: 35 minutes

Hot Chile Sauce Ready in: 55 minutes

Ingredients for Potato Scramble:

1 ½ cups chopped red onion

3 tablespoons prepared yellow mustard

¼ teaspoon ground allspice

1 ½ teaspoons finely chopped seeded jalapeño

2 pounds potatoes, any variety, scrubbed and cut into ½-inch cubes

Sea salt

2 ripe medium tomatoes, finely chopped (about 1 cup)

½ cup fresh cilantro, finely chopped

3 tablespoons fresh lime juice (from 1 to 2 limes)

6 slices whole-grain bread, toasted, or 6 whole-grain tortillas, warmed

Ingredients for Hot Chile Sauce:

1 red bell pepper

2 ripe medium tomatoes, cored and quartered

2 tablespoons onion powder

1 tablespoon garlic powder

⅛ teaspoon cayenne pepper, or to taste

⅛ teaspoon apple cider vinegar

Sea salt

1½ teaspoons arrowroot powder

Instructions for Potato Scramble:

In a skillet, combine the onion, mustard, allspice, jalapeño, and 1 cup water. Stir to combine and bring to simmer over medium heat. Cover the pan and cook until the onions are translucent, 5 to 10 minutes. Add the potatoes, salt to taste, and an additional 1 cup water. Raise the heat to high, cover, and cook, stirring once or twice, for 5 minutes. Reduce the heat to medium and continue to cook, covered, until the potatoes are tender when pierced with a sharp knife, 10 to 15 minutes. You can prepare the dish to this point up to 2 days ahead; just transfer the potato mixture to an airtight container and store in the refrigerator until ready to serve.
To serve, reheat over low heat if necessary. Just before serving, stir in the tomatoes, cilantro, and lime juice. Place a slice of bread on each of six plates and top them evenly with the potato scramble. Alternatively, wrap the scramble in warmed whole-grain tortillas. If desired, drizzle Hot Chile Sauce over the top or pass it in a bowl at the table.

Instructions for Hot Chile Sauce:

Place the whole bell pepper in a dry skillet and roast over medium-high heat, turning the pepper often to cook all sides, until it is charred and wilted all over, 10 to 15 minutes. Alternatively, roast the pepper in a preheated 375°F oven for about 30 minutes.
Remove the pepper from the skillet or oven and wrap it in a clean kitchen towel. Let it cool for 15 to 20 minutes. Unwrap the towel, and peel off the charred skin. Cut the pepper into half and remove and discard the seeds and core.
Transfer the pepper to a blender or food processor. Add the chopped tomatoes, onion powder, garlic powder, cayenne pepper, vinegar, and salt to taste. Blend until smooth.
Transfer to a medium saucepan and bring to a boil over medium-high heat. Simmer, uncovered, stirring occasionally, until the sauce is very fragrant and slightly thickened, 15 to 20 minutes.
In a small bowl mix the arrowroot powder with 1 ½ teaspoons water and stir until smooth. Stir the mixture into the sauce. Cook until the sauce has thickened and is a translucent glaze, 10 to 15 minutes.
Bring a saucepan of water to a rolling boil. Place a 12-ounce glass jar in the water and boil gently for 5 minutes. Remove to a drying rack and let air dry. If the lid is metal, it can also be dipped in the boiling water for 30 seconds and set aside to air dry.
When the sauce is done, remove the pan from the heat and let it sit for a moment. Pour the sauce into the sterilized jar while the sauce is still hot, leaving some headspace at the top. Close with the sterilized lid. Let cool completely at room temperature.
Make sure the jar is tightly closed. Store in the refrigerator; the sauce will be good for at least 1 month.

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