Mojo rojo

Category,

[cooked-description]

Yields1 Serving

 4 Small Chillies, dried or fresh
 2 Large Red Pepper
 6 Cloves of Garlic
 4 tbsp Olive oil
 2 tbsp Red wine vinegar
 1 Slice Bread, torn up
 1 tsp Ground Cumin
  Paprika for more colour
 Salt to taste

1

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.

2

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.

3

Pour the mojo sauce into a sterilised jar and keep in the fridge for up to two months.

Ingredients

 4 Small Chillies, dried or fresh
 2 Large Red Pepper
 6 Cloves of Garlic
 4 tbsp Olive oil
 2 tbsp Red wine vinegar
 1 Slice Bread, torn up
 1 tsp Ground Cumin
  Paprika for more colour
 Salt to taste

Directions

1

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.

2

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.

3

Pour the mojo sauce into a sterilised jar and keep in the fridge for up to two months.

Mojo rojo