Grilled Potato Salad with Spicy Picada Sauce for #SundaySupper

Spice is Nice. Some Like it Hot.

Do you love spicy food or do you like it mild? This week the Sunday Supper tastemakers have created recipes with everything from some good kickin’ heat to a little sweet spice!  What might you do with that ghost pepper? Use it in a recipe or hang it as decoration while you pull out the cinnamon and nutmeg? Don’t forget that a little sweet goes really well with all that heat (think atomic fireballs!). The event is hosted by Sarah of The Chef Next Door.

All the Spicy Offerings...

Aromatic Appetizers

• Buffalo Chicken Spring Rolls by Cupcakes & Kale Chips
• Cajun Shrimp Dip by Cooking with Carlee
• Harissa Lamb Meatballs with Herbed Yogurt Dipping Sauce by The Hungry Goddess
• Jalapeno Cheddar Roasted Chickpeas by A Kitchen Hoor’s Adventures
• Smoky Jalapeno Pineapple Salsa by Dash of Evans
• Spicy Apricot Chicken Meatballs by My Life Cookbook
• Spicy Jalapeno Chickpeas by Helpful Homemade
• Spicy Peach Chicken Wings by Eat, Drink and be Tracy
• Spicy Sugared Cashews by That Skinny Chick Can Bake

Distinctive Drinks

• Cilantro Jalapeno Mojito by Manu's Menu
• Shoo Fly Punch with a Kick by Our Good Life
• The Ultimate Hot and Spicy Bloody Mary with Bacon by La Bella Vita Cucina

Carefree Condiments

• Homemade Barbecue Sauce with Caramelized Onions by Cosmopolitan Cornbread
• Jalapeno Peach Jam by What The Fork Food Blog

Daring Desserts

• Chai-Spiced Apple Pie Blondies by The Crumby Cupcake
• Chipotle Peanut Butter Cookies by Renee’s Kitchen Adventures
• Cinnamon Rolls by The Freshman Cook
• Mexican Chocolate Pudding by Pies and Plots
• Peppercorn Shortbread by The Finer Cookie
• Spicy Fudge Brownies by The Chef Next Door
• Spicy Mexican Hot Chocolate Fudge by Hezzi-D’s Books and Cooks

Masterful Mains

• Buffalo Chicken & Lentil Stuffed Peppers by Momma’s Meals
• Buffalo Chicken Casserole by My World Simplified
• Chicken Karahi (Pakistani Chicken Curry) by Curious Cuisiniere
• Chicken Stuffed Poblano Peppers by Feeding Big and more
• Chickpea, lentil and spinach curry by Caroline’s Cooking
• Devil’s Chicken by Monica’s Table
• East Indian Chard and Lentils by Wholistic Woman
• Fried Chicken with a Kick by A Day in the Life on the Farm
• Grilled Chipotle Pork Chops by Cooking Chat
• Hella-peno Burger by Fantastical Sharing of Recipes
• Jalapeno Popper Pizza by Hardly A Goddess
• Kung Pao Chicken by Palatable Pastime
• Lomo Saltado by Tramplingrose
• Spicy black bean burgers by Simple and Savory
• Spicy Penne all’arrabbiata by She Loves Biscotti
• Spicy Sloppy Joe Fries by From Gate to Plate
• Sweet & Spicy Pulled Pork Tacos by Grumpy’s Honeybunch
• Sweet Chili Pork by Cookin’ Mimi
• Tunisian Garlic Chickpea Soup by What Smells So Good?

Seasoned Sides

• Baked Sriracha Sweet Potato Fries by Magnolia Days
• Easy to Make Cabbage Kimchi (Mak Kimchi) by kimchi MOM
• Green Mango Sambal by Food Lust People Love
• Grilled Potato Salad with Spicy Picada Sauce by Culinary Adventures with Camilla

Plus Homemade Ginger Ale and Spice is Nice Recipes from Sunday Supper Movement

My Tasty Offering...

Picada is a Catalan-style pesto. I don't know what it's traditionally made of but I use almonds, cilantro, and chocolate which adds a pleasing touch of bitterness to this rustic side dish. The heat comes from a jalapeno pepper that you can use as little of or as much as you want to create the fiery level you desire. We went with mild heat as my Enthusiastic Kitchen Elf doesn't like it too spicy.

Ingredients

• 1 lb baby potatoes
• 1 T minced garlic
• 1/4 C raw sliced almonds
• 3 to 4 anchovy filets
• 1/4 C fresh cilantro
• 1 to 2 T oil (I used walnut oil for this batch)
• canola oil for greasing the pan
• 1 jalapeno pepper (use more if you like it really hot)
• 1 T chopped dark chocolate
• freshly ground salt
• freshly ground pepper

Procedure 

Parboil the potatoes. Drain, slice in half lengthwise, and set aside. Preheat a grill or grill pan over medium heat. Lightly brush the pan with canola oil and place the potatoes on there, cut-side down. Cook until you have nice grill marks. Char your jalapeno and set aside.

With a mortar and pestle, grind together almonds, anchovies, and garlic until a chunky paste forms. Add in half the cilantro and grind again. Spoon the mixture into a small mixing bowl, add in the remaining cilantro, chocolate, and as much or as little diced jalapeno as you wish. We used about half of 1 charred pepper; also, discarding the seeds will make it less spicy as well. If the texture is too thick for your liking, add more oil. Season to taste with salt and pepper.

To serve, place picada on a serving plate. Top with grilled potatoes. Sprinkle with more salt and pepper, if desired. Garnish with a cilantro leaf.

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.

Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.