Summary

Ingredients

• 1 bell pepper (s), green
• 6 cloves garlic
• 125 ml olive oil
• 3 tablespoon white wine vinegar
• 1 slice / n toast, alternatively half a stale bread roll
• 1 pinch (s) black pepper
• 1 teaspoon, leveled sugar
• 2 teaspoons, leveled salt
• Cumin, for the authentic taste

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Instructions

1. Wash the peppers and pat dry. Slice, remove the seeds and the white ribs and dice. Peel and chop the garlic.
2. Puree the paprika, garlic, sugar and vinegar in a tall container with a hand blender, slowly add the olive oil and mix well.
3. Gradually add the torn and toasted white bread or the stale bread roll and puree until the desired consistency is achieved. Season to taste with salt and freshly ground pepper. Add cumin as desired until the desired, traditional mojo taste is achieved. I always add two heaped TL.
4. I always like to eat this mojo with papas arrugadas, the classic wrinkled potatoes with a salt crust from the Canary Islands. But also goes very well as a sauce with grilled meat or just as a dip with bread.