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Categories:Viewed: 115 - Published at: 4 years ago
Ingredients
- 1 small potato, peeled
- 1 cup broth from Chesapeake Bay Seafood Stew
- 6 cloves garlic
- 4 fresh or dried red chilies
- 1 teaspoon Tabasco Sauce
- 1/2 cup olive oil
- Salt, to taste
Method
- Quarter the potato and cook in the reserved broth.
- Drain, reserving the liquid.
- Finely chop the garlic and peppers in a blender or a food processor.
- Add the potato, Tabasco, and oil.
- Process until the mixture forms a paste.
- Slowly add enough of the reserved liquid to give the mixture the consistency of mayonnaise.
- Season with salt.
