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Trivia Canary Island Red Mojo Sauce

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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

Features:
  • Veg
Cuisine:
  • 40 mins
  • Serves 6
  • Easy

Ingredients

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?

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