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Chile Pequin, Sweet Potatoes & Tomatoes Cooked with Fresh Coconut
By Chef Madhur Jaffrey


3 medium Potatoes boiling
4 tablespoons Vegetable Oil
6 cloves Organic Garlic peeled and minced
1 whole Dried Pequin Peppers
1 teaspoon Cumin Seed (whole)
1 1/2 cups Coconuts freshly grated
1/2 teaspoon Turmeric ground
2 teaspoons Cumin Seed ground
1 1/4 pounds Organic Tomatoes (fresh ripe) peeled and diced in to 1/2 inch pieces
2 teaspoons Salt
2 teaspoons Sugar
1 teaspoon Red Wine Vinegar


Peel the potatoes, cut into 3/4 inch dice, then put into a bowl of cold water.

Heat the oil in a heavy, 3 quart pot over medium high heat.

When hot, put in the minced garlic.

Stir for about 5 seconds, then put in the pepper and the cumin seeds.

Stir for another 3 seconds.

The garlic should brown lightly, the red pepper should darken, and the cumin seeds should sizzle.

Lower the heat to medium, put in the grated coconut, and stir it around for 10 - 15 seconds. Drain the potatoes.

Add them along with the turmeric, ground cumin, tomatoes (and juice), salt, and 1 1/2 cups of water.

Bring to a boil. Cover, turn heat to low and simmer for about 45 minutes, or until potatoes are tender.

Stir gently every 7 - 8 minutes during this cooking period.

Add the sugar and vinegar. Stir again and cook, uncover, for 1 minute.


Do not use an aluminum pot for this recipe.