Ingredients

Adjust Servings:

	4 dried red peppers (bell or any other non-spicy red pepper)
	3 to 4 cloves garlic (peeled)
	1 to 2 slices stale white bread (crusts trimmed if very dry)
	1/4 tsp ground cumin
	2 tsp red pepper flakes
	1/2 tsp coarse salt
	1 cup extra virgin Spanish oil
	1/4 cup (approximately) water (or chicken broth)
	Spanish sherry vinegar to taste

Nutritional information

944

calories

45.35 g

carbohydrates

45.66 g

protein

73.19 g

fat

1422 mg

sodium

1 mg

cholesterol

Trivia Canary Island Red Mojo Sauce

Name: Trivia Canary Island Red Mojo Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 Servings
Ingredients: 4 dried red peppers (bell or any other non-spicy red pepper); 3 to 4 cloves garlic (peeled); 1 to 2 slices stale white bread (crusts trimmed if very dry); 1/4 tsp ground cumin; 2 tsp red pepper flakes; 1/2 tsp coarse salt; 1 cup extra virgin Spanish oil; 1/4 cup (approximately) water (or chicken broth); Spanish sherry vinegar to taste

Features:

Cuisine:

Spanish

40 mins
Serves 6
Easy

Ingredients

4 dried red peppers (bell or any other non-spicy red pepper)
3 to 4 cloves garlic (peeled)
1 to 2 slices stale white bread (crusts trimmed if very dry)
1/4 tsp ground cumin
2 tsp red pepper flakes
1/2 tsp coarse salt
1 cup extra virgin Spanish oil
1/4 cup (approximately) water (or chicken broth)
Spanish sherry vinegar to taste

How to make Trivia Canary Island Red Mojo Sauce

Soak the dried red bell peppers in a bowl or pan of warm water for 10 to 15 minutes to soften and rehydrate them. After soaking, drain water and remove the stems.
Slice the garlic cloves. Break bread into quarters and set aside.
Process the peppers, cumin, garlic slices, hot pepper flakes and salt in food processors or blender to create a paste. While blending, drizzle in olive oil gradually. Alternately add small pieces of the bread and small amounts of water or broth until the sauce is thick, but not as thick as a paste. Add 1 to 2 teaspoons of vinegar or more, according to your taste.
If you will not use the sauce the same day, store in a glass jar, (such as the jars made for canning), then cover the sauce with olive oil, seal tightly and refrigerate.
Serve with potatoes, meat or fish.

Trivia

To prepare red mojo it is necessary to dry the peppers. Did you know, bell peppers actually belong to a fruit family?