Mojo Rojo – Chilli and Garlic Dip

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Sauce
Cuisine European
Servings (Default: 6)

Ingredients

  • 6 medium pepper (s) (more red than green)
  • 8 cloves garlic
  • 1 can tomato (s), (pizza tomato)
  • 4 tablespoon tomato paste
  • 2 pinches sea salt
  • 0.25 liter ¼ olive oil, good
Mojo Rojo – Chilli and Garlic Dip
Mojo Rojo – Chilli and Garlic Dip

Instructions

  1. Core the pepper shots. Peel and chop the garlic. Also cut the peppers into small pieces. Put everything in a tall container, also the tomato pieces and chop up with a magic wand. Fill up with the olive oil until a fine mass is formed and now add the tomato paste. Season with a strong pinch of salt and pour into a glass.
  2. The mojo rojo can be kept in the refrigerator for about 10 days.

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