Spicy canarian sauce – Mojo Rojo

A great recipe of the canarian cuisine! This spicy sauce is a great addition to many dishes. It goes really well with potatoes or vegetables and tastes great with freshly baked ciabatta bread. You could also just use it as a crack dip during your next movie session! The spicy canarian sauce – Mojo Rojo is just a great allrounder. 🙂

Mojo Rojo

TastyTimeChef

Spicy, hot canarian sauce with red paprika, chilli peppers and garlic.

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Total Time 15 minutes mins

Course Dip, Side Dish

Cuisine Canarian

Servings 4 Servings

Calories 352 kcal

Ingredients

  

• 1 fresh red paprika
• 1 fresh chilli pepper
• 2 garlic cloves
• 1 teaspoon of cumin
• 1 teaspoon of red paprika powder sweet
• 0,5 teaspoon of thyme
• 1 tablespoon of red wine vinegar
• 150 ml olive oil
• Salt
• Pepper

Instructions

 

• Wash the red paprika and the chilli pepper, cut it open and remove all seeds. Cut both in half. Peel the garlic cloves.
• Add the red paprika, chilli pepper and the garlic cloves to a blender. Add all spices (cumin, red paprika powder, thyme, red wine vinegar) to the blender and blend until it is pulpy.
• Pour the olive oil in small sips into the pulp and blend. The Mojo Rojo should have the same texture as pesto.
• Refine with salt and pepper to your liking. Garnish with thyme.

Notes

• If you like it hot and spicy, feel free to add more chilli peppers to the mix!
• Of course, you can use dried chilli peppers for the mojo rojo aswell.
• If you leave the Mojo Rojo to stand for a few hours before serving, it will become more aromatic

Keyword Dip, Garlic, Snacks, Spicy