Mojo Rojo


  • 8 cloves garlic, peeled
  • 1 teaspoon sea salt
  • 1 teaspoon cumin seeds
  • 2 teaspoons sweet pimenton (Spanish smoked paprika)
  • 2 dried guindilla peppers, or other dried chile peppers
  • ½ cup Spanish extra-virgin olive oil
  • 2 teaspoons sherry-wine vinegar

1. Using a mortar and pestle, mash the garlic and salt to a smooth paste. Add cumin, pimenton, and chile pepper; mash until well combined. Slowly drizzle in olive oil while continuing to mash, until all the olive oil is absorbed. 2. Turning the pestle in a slow, circular motion around the mortar...

View full recipe at SpringPad


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