Summary

Ingredients

• 0.5 ½ bell pepper (s), red
• 1 large garlic bulb (s) or 2 small ones
• 4 tablespoon tomato paste
• 2 chilli pepper (s), dried
• 1 teaspoon salt
• 0.5 teaspoon ½ paprika, hot pink
• 0.5 teaspoon ½ cumin powder
• 50 ml white wine vinegar
• 200 ml olive oil, e.g., Bertolli extra virgin

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Instructions

1. Pour hot water over the chilli peppers and soak for about 30 minutes. Then core and cut into pieces.
2. Peel the garlic bulb (s) and cut the garlic cloves into large pieces. Cut the 1/2 bell pepper into pieces.
3. Put the chilli peppers, garlic pieces, tomato paste, paprika pieces and vinegar together in a tall container and chop with the hand blender until you have an evenly creamy mixture. Now add the oil with constant pureeing until the mixture is well connected. It is important to always only add a small sip of oil and only add more oil when the oil that has been added is completely bound in the mass.
4. The mojo rojo goes perfectly with Canarian potatoes.
5. Note: It is important to use a very strong olive oil, otherwise the taste will not be right.