Mojo rojo with capsicum recipe

Mojo Rojo with Capsicum recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe is for Mojo Rojo with Capsicum, a delicious and flavorful dish that originates from the Canary Islands. Mojo Rojo is a traditional Spanish sauce made with red peppers, garlic, olive oil, and spices. The addition of capsicum adds an extra layer of sweetness and depth to the sauce. It is perfect as a condiment or dip, and pairs well with grilled meats, vegetables, or even as a spread on sandwiches.

Keywords: Mojo Rojo, Capsicum, Spanish sauce, Canary Islands, and flavorful.

Mojo rojo with capsicum recipe details

Mojo rojo with capsicum recipe, recipe Rating: 4.6
Number of votes:109 

Ingredients

1	red capsicum, appr. 200 g, chopped
5 small	red chillies, chopped
1 tsp	cumin seeds
1 tsp	sea salt, coarse
½ tsp	paprika powder
60 g	garlic gloves, peeled and chopped
75 ml	white wine vinegar
25 ml	red wine vinegar
200 ml	olive oil, extra virgin

Instructions

Place all of the ingredients, except the olive oil, in a blender and purée until it is a smooth paste.

Slowly mix in the olive oil.

Makes about 400 ml.

Tastes better after storing in the fridge for 1 day.

This is an ideal sauce to serve with “papas arrugadas” (Canarian potatoas), steak, meat-balls, grilled fish, etc. or as a starter with fresh bread rolls.

Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a