Mojo Rojo

Name: Mojo Rojo
Ingredients: 2 tablespoons cider vinegar or 2 tablespoons wine vinegar; 2 tablespoons extra virgin olive oil; 6 garlic cloves, crushed and peeled; 1 teaspoon cumin seed, toasted; 1/2 teaspoon dried oregano; 2 cups diced red bell peppers (1 1/2 medium); 2 teaspoons sliced almonds, toasted; 3 slices French bread, 1/2 inch thick each, lightly toasted and cubed; 2 tablespoons sweet paprika; 1/2 teaspoon cayenne pepper, to taste; 1/2 teaspoon salt, to taste

11 ingredients

6 steps

Ingredients

2 tablespoons cider vinegar or 2 tablespoons wine vinegar
2 tablespoons extra virgin olive oil
6 garlic cloves, crushed and peeled
1 teaspoon cumin seed, toasted
1/2 teaspoon dried oregano
2 cups diced red bell peppers (1 1/2 medium)
2 teaspoons sliced almonds, toasted
3 slices French bread, 1/2 inch thick each, lightly toasted and cubed
2 tablespoons sweet paprika
1/2 teaspoon cayenne pepper, to taste
1/2 teaspoon salt, to taste

Directions

1

Put vinegar, oil, garlic, cumin seeds and oregano in a blender; pulse until well blended.
2

Add bell pepper and almonds; pulse until completely pureed.
3

Add bread, paprika, cayenne and salt; pulse until smooth.
4

If the sauce seems thick, thin with a little water.
5

Note: Mojo will keep, covered in the refrigerator for up to 4 days.
6

If it separates a little, drain off liquid.