Mojo de almendras

Ingredients for 2 servings:

• 75 g almond(s), peeled
• 4 slices of toast bread, without crust
• 2 peppers, dried (red)
• 2 bulbs of garlic
• 1 tsp salt
• ½ tsp caraway seeds
• 1 tsp paprika powder, hot
• 50 ml white wine vinegar
• 200 ml oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the toast into small squares. Chop the almonds. Toast both together with a spoonful of oil, stirring constantly. Peel the garlic and chop roughly. Soak the chili peppers in freshly boiled water for a while. Then deseed and finely slice. Place the bread, almonds, garlic, salt, caraway seeds, hot paprika, and 50ml vinegar in a blender. Blend until smooth. Slowly add the remaining oil and vinegar without stopping blending. You can also add more or less vinegar or oil, depending on your taste. Tastes great with fish or roasted chicken drumsticks.