Hi all! Hope you had a wonderful Christmas and are still relaxing in the glow of the Christmas spirit. Today I have something very fun and exciting to share with you, actually 101 very fun and exciting things. My friend Meg over at Beard and Bonnet has so graciously opened up her space to me to share this recipe for crispy fried potatoes doused in smokey Brava sauce and drizzled with sweet, garlicky Chamoy aioli.
Chamoy is a Mexican sauce made from either pickled or sweetened fruit and spice. Apricots, mangos, and plums are all used to make different Chamoy sauces and different chiles are often added for varying levels of spice. The most common brand found in the US is Tajin. You can also easily make your own from soaked dried chiles, apricot jam, and lime juice—which you might just want to do, considering that after you taste it, you’ll be pouring it on everything.
But that’s not all… along with these delicious potatoes there are 100 more gluten-free, vegetarian appetizers from Beard and Bonnet, Salt and Wind, What’s Gaby Cooking, and many, many more talented food bloggers. So hop on over and check it out!
The Papas Bravas with Chamoy Aioli recipe can be found over at Beard and Bonnet.