Mojo rojo like in the Canary Islands

Ingredients for 6 servings:

• ½ bell pepper(s), red
• 1 large garlic bulb(s) or 2 small
• 4 tbsp tomato paste
• 2 chili peppers, dried
• 1 tsp salt
• ½ tsp paprika powder, hot
• ½ tsp cumin powder
• 50 ml white wine vinegar
• 200 ml olive oil, e.g. Bertolli extra virgin

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

Dip

Pour hot water over the chili peppers and soak for about 30 minutes. Then deseed and chop into pieces. Peel the garlic bulb(s) and roughly chop the garlic cloves. Chop half the bell pepper. Place the chili peppers, garlic pieces, tomato paste, bell pepper pieces, and vinegar in a tall bowl and blend with a hand blender until you have a smooth, creamy mixture. While blending continuously, add the oil until the mixture is well combined. It’s important to add only a small amount of oil at a time and only add more oil when the oil you’ve added is completely incorporated into the mixture. The mojo rojo goes perfectly with Canarian potatoes. Note: It’s important to use a very strong olive oil, otherwise the flavor will be off.