Red Mojo
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 red pepper (s)
- 2 hot peppers, red, hot
- 2 tomato (s), dried
- 1 bulb garlic
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon saffron threads
- 1 teaspoon paprika powder to taste
- 75 ml vinegar
- 1 cup olive oil (approx. 200 - 250 ml content)
Print Recipe
Pin Recipe Instructions
- Clean the peppers, chilli peppers, tomatoes and garlic cloves, chop them roughly and puree them with the spices in a blender until a homogeneous sauce is created (tip: if the sauce is too thin, you can thicken it with a little breadcrumbs).
- Mojo traditionally belongs to -> papas arrugadas (Canarian wrinkled potatoes), which are eaten with their skin on.
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