Green pepper sauce

Ingredients for 4 servings:

• 1 bell pepper(s), green
• 6 cloves garlic
• 125 ml olive oil
• 3 tbsp white wine vinegar
• 1 slice(s) of toast, alternatively half a stale roll
• 1 pinch(s) black pepper
• 1 tsp, levelled sugar
• 2 tsp, leveled salt
• e.g. cumin, for the authentic taste

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick, easy and vegetarian

Wash the peppers and pat dry. Cut them open, remove the seeds and white ribs, and dice them. Peel and finely chop the garlic. Purée the peppers, garlic, sugar, and vinegar in a tall bowl with an immersion blender. Slowly add the olive oil and blend well. Gradually add the torn and toasted white bread or stale roll and blend until the desired consistency is reached. Season with salt and freshly ground pepper. Add cumin to taste until the desired, traditional mojo flavor is achieved. I always add two heaped teaspoons. I like to eat this mojo with “papas arrugadas,” the classic wrinkled potatoes with a salt crust from the Canary Islands. It also goes very well as a sauce with grilled meat or simply as a dip with bread.