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Papas Escabechadas (Yucatecan Pickled Potatoes)

1 cup loosely packed, thinly sliced white onion
Boiling water to cover
Salt to taste
1/4 cup Bitter orange juice or fresh lime juice
1/2 habanero chile, finely chopped
12 ounces waxy potatoes, cut into 1/4 inch cubes
1/3 cup firmly packed, finely chopped cilantro

Cover the onion with the boiling water and leave to soak for 1
minute. Drain, add salt to taste and stir in the bitter orange
juice and chile. Set aside in a nonreactive bowl at room temperature
to macerate while you cook the potatoes.

Put enough water into a small saucepan to cover the potatoes. Bring
the water to a boil, add the potatoes, and cook over medium heat
until just tender - about 8 minutes. Drain, let them cool a bit,
and peel - adding them while still slightly warm to the onion
mixture. Stir in the cilantro and add more salt if necessary. Serve
at room temperature.

Note: These should be slightly salty.

Best when made about 1 hour before serving.

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