Aji chiles, also known as yellow Peruvian chiles, have a hot, fruity flavor similar to Scotch bonnet chiles. Jalapeños can be substituted if you prefer a little less heat.
- 8 cups shredded cabbage (1 small head)
- 1 1/2 lb. small red-skinned potatoes, cut into 1-inch chunks
- 2 Tbs. tomato paste
- 1 tsp. sugar
- 2 Tbs. olive oil
- 1 large onion, chopped (1 1/2 cups)
- 1 small yellow or orange bell pepper, finely chopped (3/4 cup)
- 5 Roma tomatoes, seeded and coarsely chopped
- 1/2 aji chile or Scotch bonnet chile, or 1 jalapeno, seeded and finely diced (2 Tbs.)
- 2 Tbs. lime juice
- 1/4 cup coarsely chopped cilantro
Bring large pot of salted water to a boil. Drop cabbage in water, and blanch 5 minutes, or until crisp-tender.
Cook potatoes in boiling salted water 5 to 7 minutes, or until tender. Drain, reserving 1/2 cup cooking water. Stir tomato paste and sugar into cooking water, and set aside.
Heat oil in Dutch oven or large saucepan over medium heat. Add onion and bell pepper, and sauté 5 minutes, or until soft. Stir in tomatoes, chile and tomato paste mixture, and cook 5 minutes, stirring occasionally. Stir in cabbage and potatoes. Cook 5 to 6 minutes, or until cabbage and potatoes are heated through. Season with salt and pepper, sprinkle with lime juice and cilantro, and serve.
- Calories: 137
- Carbohydrate Content: 25 g
- Fat Content: 3.5 g
- Fiber Content: 5 g
- Protein Content: 4 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 199 mg
- Sugar Content: 7 g