[cooked-description]
The quantity of chillies that you use for the following recipe depends on your personal taste. If you like spicy food, use 4 chillies. Perhaps it would be advisable to try with 2 chillies initially.
If using dried chilles, pour the boiling water over the chillies and leave to soak for 1 hour.
De-seed Chillies and Peppers and cut into rings.
Peel the slice the garlic
You can prepare the mojo rojo sauce either with a mortar and pestle or with a blender.
Make a paste in a mortar from the garlic cloves, the peppers, the cumin, and the salt. Afterwards, you can add slowly the vinegar and the olive oil, until it transforms in a sauce that has the consistency of a paste. You can add more or fewer peppers according to your own taste.
Pour the mojo sauce into a sterilised jar and keep in the fridge for up to two months.
Ingredients
Directions
The quantity of chillies that you use for the following recipe depends on your personal taste. If you like spicy food, use 4 chillies. Perhaps it would be advisable to try with 2 chillies initially.
If using dried chilles, pour the boiling water over the chillies and leave to soak for 1 hour.
De-seed Chillies and Peppers and cut into rings.
Peel the slice the garlic
You can prepare the mojo rojo sauce either with a mortar and pestle or with a blender.
Make a paste in a mortar from the garlic cloves, the peppers, the cumin, and the salt. Afterwards, you can add slowly the vinegar and the olive oil, until it transforms in a sauce that has the consistency of a paste. You can add more or fewer peppers according to your own taste.
Pour the mojo sauce into a sterilised jar and keep in the fridge for up to two months.
