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 jalapeño, 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.
- Serving Size: Serves 8
- Calories: 137
- Carbohydrate Content: 25 g
- Fat Content: 3 g
- Fiber Content: 5 g
- Protein Content: 4 g
- Sodium Content: 199 mg
- Sugar Content: 7 g