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Mojo Rojo

updated

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Ingredients for 4 servings:

  • 4 pointed peppers, red
  • 5 tomatoes, dried
  • 6 cloves garlic, fresh
  • 1 tbsp salt
  • 150 ml oil (sunflower oil)
  • 4 tbsp white wine vinegar
  • 2 tsp cumin
  • 2 tsp, heaped paprika powder (rose paprika powder)
  • 1 tsp, heaped paprika powder, sweet
  • 1 tsp sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

simply

Peel the peppers and cut them into large pieces. Bring a pot of water to a boil and cook the peppers until soft but not overcooked. Drain the peppers and let them cool slightly. Blend all ingredients in a blender until very smooth. Mojo Rojo tastes great with potato dishes like papas arrugadas, tortillas, or with meat and fish.

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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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