Originated in the Canary Islands, this sauce can be used to top potatoes, served with fresh bread rolls, or served with white gouda cheese or goat cheese cubes. This sauce, whether mild or spicy, is a delightful addition to any meal. You may add lime juice and or curry for added taste.
Health Benefits
Bell peppers are a rich source of vitamin C. They are rich with carotenoids and antioxidants as well. Eating ball pepper frequently will ensure your immunity is strong.
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?