Mojo Rojo Canario

Ingredients

• 4 large red bell peppers, grilled and peeled 4 large red bell peppers, grilled and peeled
• 4 cloves of garlic 4 cloves of garlic
• 2 red chili peppers, seeds removed 2 red chili peppers, seeds removed
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon sea salt 1 teaspoon sea salt
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 1/4 cup extra virgin olive oil 1/4 cup extra virgin olive oil

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 7g, 4g
• Protein: 1g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Place the red bell peppers on the grill and cook until the skin is charred and blistered, turning occasionally.
3. 3.
   Remove the peppers from the grill and place them in a bowl. Cover the bowl with plastic wrap and let them steam for 10 minutes.
4. 4.
   Peel the skin off the peppers and remove the seeds and stems.
5. 5.
   In a blender or food processor, combine the grilled peppers, garlic cloves, red chili peppers, cumin powder, paprika, sea salt, red wine vinegar, and olive oil.
6. 6.
   Blend until smooth and creamy.
7. 7.
   Taste and adjust the seasoning if needed.
8. 8.
   Transfer the Mojo Rojo to a jar or container and refrigerate for at least 1 hour to allow the flavors to meld together.

Treat your ingredients with care...

• Red bell peppers — Grilling the peppers adds a smoky flavor to the sauce. Make sure to char the skin well to easily remove it.
• Red chili peppers — Adjust the amount of chili peppers according to your spice preference. For a milder sauce, remove the seeds before adding them to the blender.

Tips & Tricks

• For an extra smoky flavor, you can roast the garlic cloves along with the red bell peppers.
• If you prefer a thicker consistency, reduce the amount of olive oil.
• Mojo Rojo tastes even better the next day as the flavors intensify, so consider making it in advance.
• Use this sauce as a marinade for grilled meats or as a dipping sauce for bread, potatoes, or vegetables.
• Experiment with different types of chili peppers to customize the level of spiciness.

Serving advice

Serve Mojo Rojo as a condiment alongside grilled meats, fish, or vegetables. It also pairs well with Canarian potatoes (papas arrugadas) or as a spread on sandwiches and wraps.

Presentation advice

Garnish the Mojo Rojo with a drizzle of olive oil and a sprinkle of paprika for an attractive presentation. Serve it in a small bowl or ramekin to showcase its vibrant red color.