in Spain

Mojo rojo – a chili and garlic dip

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Ingredients for 6 servings:

  • 6 m.-sized pepper(s) (more red than green)
  • 8 cloves garlic
  • 1 can tomato(s) (Pizza tomatoes)
  • 4 tbsp tomato paste
  • 2 pinches of sea salt
  • ¼ liter olive oil, good

Instructions

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

and Papas arrugadas – Canarian wrinkled potatoes or grilled food, salad, fish

Deseed the peppers. Peel and finely chop the garlic. Chop the chili peppers as well. Place everything in a tall container, along with the tomatoes, and chop with a hand blender. Add the olive oil until finely ground, then add the tomato paste. Season with a generous pinch of salt and pour into a jar. The mojo rojo will keep in the refrigerator for about 10 days.

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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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