in Spain

Mojo Rojo

updated

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Ingredients for 1 servings:

  • 40 g toast or white bread
  • 5 tbsp orange juice, preferably homemade
  • 1 bell pepper(s), red
  • 30 g tomatoes, dried in oil
  • 2 cloves garlic
  • 1 tsp sweet paprika powder
  • 5 tbsp oil from the tomato jar
  • ½ tsp salt
  • 1 pinch of harissa paste or chili powder

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Grill dip recipe from La Gomera, fruity and spicy

Tear the bread into small pieces and soak it in the orange juice. Deseed and chop the bell peppers, and add them to the soaked bread. Now add all the ingredients from the list and puree. It will keep in a sealed jar in the refrigerator for a few days. Great as a barbecue dip or with potatoes.

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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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