Ajoatao with roasted peppers (ajoatao con pimientos asados)

Ingredients:
-1 kilo of potatoes

-3 cloves garlic
-Lemon juice 
-1 raw egg
-Oil and salt to taste 
-Red Peppers
-Sugar 

-Vinegar
 Preparation:
We started roasting peppers, so it's available on a rack and roast in oven at 200 ° until toasted but not burned and turning them over to roast well on all sides. Then we take them out and put them in a pot or story to cover them up and sweaty. Meanwhile, peel potatoes and cut into cubes as they are for a stew. Garlic, peel and chop without, we introduce along with the potato in salted water to boil it all until tender. Once you are, you slip and everything we went through a food mill or Crush in a mortar. The resulting paste can we add oil slowly while moving in one direction. Then we add the lemon juice, and also gradually moving towards the same side. Finally, we add the raw egg without breaking and move again. The cold reserve and while we peel the peppers and then cut them. To align we add oil, salt, vinegar and a little of the juice resulting in sweating and presented it along with the ajoatao.

Enjoy Caminole!