Mojo Rojo with Capsicum


  • 200 ml olive oil, extra virgin
  • 25 ml red wine vinegar
  • 75 ml white wine vinegar
  • 60 g garlic gloves, peeled and chopped
  • ½ tsp paprika powder
  • 1 tsp sea salt, coarse
  • 1 tsp cumin seeds
  • + 2 more ingredients
    • 5 small red chillies, chopped
    • 1 red capsicum, appr. 200 g, chopped

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, ...

View full recipe at SpringPad


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