Mojo Rojo – Canarian sauce

Ingredients for 8 servings:

• 1 m.-large bell pepper(s), red
• ½ garlic bulb(s)
• 1 chili pepper(s)
• 1 tsp salt
• 1 tsp sweet paprika powder
• ½ tsp cumin
• 2 tbsp breadcrumbs
• 50 ml white wine vinegar
• 30 ml olive oil

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

classic with Papas Arrugadas (“wrinkled potatoes”), goes well with grilled meat and fish

The following procedure uses a hand blender with a chopper and beater attachment. The traditional recipe is prepared in a mortar and pestle. Remove the stem, membranes, and seeds from the bell pepper. Clean the garlic. Chop the bell pepper and garlic into small pieces. Finely chop the chili pepper. Place everything in a blender (mixer jug) with the salt, paprika powder, cumin, and white wine vinegar. Using the hand blender with the chopper attachment, chop everything finely. Then stir in the breadcrumbs until you get a smooth mixture. Continue stirring the mojo with the beater attachment, adding the oil in a thin stream. Once the oil and the remaining sauce have combined well, refrigerate the sauce for a few hours to allow the mojo to infuse. The amounts of vinegar and oil are approximate; you’ll have to adjust them to your own taste.