The finished product with toppings.

Step I of the cooking process. They go to the oven for step II.

Hand grated pototoes, onions, and peppers are the key.

Spanish Latkes
Yesterday I decided to try my potato pancakes but with a twist…..always a twist. Fiesta style latkes. The recipe calls for grated potatoes and onions, but I took a step further by grating the jalepeno and poblano chilie.
Once completed, the eggs, molida salt con ajo (ground garlic salt), raw sugar, flour and a pinch of Chili Piquin was added. For those unfamiliar with Piquin, we need to go the Scoville scale so that relativity is included.
Pequin peppers are very hot, often 13-40 times hotter than jalapeños on the Scoville scale (100,000-140,000 units). Flavor is described as citrusy, smoky (if dried with wood smoke), and nutty.[1]
They are hotter than cayenne and serranos which are hotter than jalapeños.
To top the latkes, I am preparing a fresh salsa to add to the sour cream. I also have some fresh pineapple & habenero salsa from last night’s street tacos. I love to try different foods, and what a great place to do just that….Mexico.
Bon Appetite
or better yet: Disfrute del Alimento