Recipe by canarygirl
This dish comes from the Canary Islands. It is a staple there, and goes with just about everything! Try it with "papas arrugadas" (small boiled potatoes with salt and lemon) for a Canary Island specialty! Delicious! It keeps well in the refrigerator, and is even better after a day or two. Serve at room temperature.
Top Review by Jangomango
Excellent flavour and appearance and wonderful on potatoes. The first time I made it, it curdled and didn't look right, but the memory of the flavour stayed with me. I made it a second time last night, and this time I made sure to do things more carefully to get a smooth, creamy sauce which did not separate. I subbed sherry vinegar and that worked fine. Any vinegar would. Superb!
- 5 garlic cloves
- 4.92 ml cumin seed
- 2-3 small dried chilies
- 44.37-59.16 ml breadcrumbs
- 2.46 ml paprika (I like smokey)
- 29.58-44.37 ml red wine vinegar
- 59.16-73.94 ml olive oil
- 118.29 ml water, as needed (about)
Directions See How It's Made
- Using a mortar and pestle, mash cumin, garlic, and chilis with salt.
- The mixture should be mashed well.
- Add paprika, vinegar and oil, and continue to blend.
- Add bread crumbs and mash.
- Gradually add water until desired consistency is reached.
- Serve with Spanish cheese (Majorero is nice), or over boiled potatoes, with crusty french bread, on fried fish, Anything goes!