Potatoes in creamy peanut sauce

Directions

1. Put your potatoes in a pot of water to begin boiling while you do the rest:

2. Blanche the raw peanuts in boiling water for about 1 minute. Set them on a towel and rub them very hard until the outer thin (usually red) skin peels off. Blend them with the milk until you get a think paste.

3. Fry the dried (dehydrated) jalapeños whole until they begin to turn black (they will smoke a bit) and are toasted. Don’t char them! Just toast them a little. When they are nice and toasted put them in a bag and pound on them a little to break them into small pieces.

4. In a pot cook the peanut paste, water, ground jalapeños and salt to taste for about 15 minutes until you have a thick creamy sauce.

5. Line a dinner plate with a clean bed of lettuce. On top place 2-3 whole boiled potatoes. Pour the peanut sauce on top of the potatoes. On one side of the plate place several tomato slices. Next to these place a hard boiled egg, sliced or halved. And next to this place 2-3 strips of hard white cheese.

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