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 ⓘ
Instructions
- Put vinegar, oil, garlic, cumin seeds and oregano in a blender; pulse until well blended.
- Add bell pepper and almonds; pulse until completely pureed.
- Add bread, paprika, cayenne and salt; pulse until smooth.
- If the sauce seems thick, thin with a little water.
- Note: Mojo will keep, covered in the refrigerator for up to 4 days.
- If it separates a little, drain off liquid.
Nutrition & Diet Analysis (per serving)
780
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).