Active Time
20 MIN
Total Time
50 MIN
Yield
Serves : 12

How to Make It

Step 1    

Put the yuca and bay leaf in a large pot and cover with water. Add the 2 tablespoons of salt and bring to a boil. Cover partially and cook over moderately low heat until just tender, 35 to 40 minutes.

Step 2    

Meanwhile, in a small skillet, heat 1 tablespoon of the olive oil until shimmering. Add the bread and cook over moderate heat until golden, about 5 minutes.

Step 3    

Transfer the bread to a blender. Add the bell peppers, garlic, oregano, sherry vinegar and sugar and pulse until finely chopped. With the machine on, pour in the remaining olive oil and blend until smooth. Season the pepper sauce with salt and pepper and transfer to a bowl.

Step 4    

Drain the yuca well and transfer to a large platter. Drizzle with some of the pepper sauce and serve the remaining pepper sauce on the side.

Make Ahead

The pepper sauce can be refrigerated overnight. Bring to room temperature before serving.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5