Mojo Rojo
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 pointed peppers, red
- 5 tomato (s), dried
- 6 cloves garlic, fresh
- 1 tablespoon salt
- 150 ml oil, (sunflower oil)
- 4 tablespoon white wine vinegar
- 2 teaspoons cumin
- 2 teaspoons, heaped paprika powder, (rose paprika powder)
- 1 teaspoon, heaped paprika powder, noble sweet
- 1 teaspoon sugar
Print Recipe
Pin Recipe Instructions
- Clean the peppers and cut into large pieces. Bring water to the boil in a saucepan and cook the pepper pieces in it until they are soft but not overcooked. Drain the peppers and let cool down a little.
- Now puree all the ingredients very finely in a blender.
- Mojo Rojo tastes very good with potato dishes such as papas arrugadas, tortilla or with meat and fish.
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