in Spain

Canarian mojo rojo

updated

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Ingredients for 1 servings:

  • 5 cloves garlic
  • ½ bell pepper(s), red
  • 1 tsp cumin
  • 1 tsp paprika powder
  • 1 pinch of salt
  • 1 pinch(s) of pepper
  • 2 tbsp olive oil
  • 1 tbsp vinegar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Recipe from a local with Guanche ancestry

Peel the garlic and chop as finely as possible. Wash and deseed the bell peppers, then chop very finely and stir them into a paste with the garlic. Crush the cumin in a mortar and pestle and stir them together with the paprika powder to form a paprika-garlic paste. While stirring, add the vinegar and oil, season with salt and pepper, and stir until smooth. Let stand for at least 2 hours to allow the mixture to infuse.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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