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