Summary

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

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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.