Mojo is a type of sauce; different versions are served all over the Spanish-speaking world. This one comes from the Canary Islands of Spain, where no table would be complete without a bowl of mojo on it. Mojo is eaten on everything and at every meal and is the perfect complement to grilled fish and egg dishes. The consistency and pungency can be adjusted to you liking, and the sauce varies from place to place, but the basis is always peppers, both sweet and pungent. This is a very simple recipe, easy enough for the beginner cook. From Eating Well.
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- 2 tablespoons cider vinegar or 2 tablespoons wine vinegar
- 2 tablespoons extra virgin olive oil
- 6 garlic cloves, crushed and peeled
- 1 teaspoon cumin seed, toasted
- 1/2 teaspoon dried oregano
- 2 cups diced red bell peppers (1 1/2 medium)
- 2 teaspoons sliced almonds, toasted
- 3 slices French bread, 1/2 inch thick each, lightly toasted and cubed
- 2 tablespoons sweet paprika
- 1/2 teaspoon cayenne pepper, to taste
- 1/2 teaspoon salt, to taste
- 1Put vinegar, oil, garlic, cumin seeds and oregano in a blender; pulse until well blended.
- 2Add bell pepper and almonds; pulse until completely pureed.
- 3Add bread, paprika, cayenne and salt; pulse until smooth.
- 4If the sauce seems thick, thin with a little water.
- 5Note: Mojo will keep, covered in the refrigerator for up to 4 days.
- 6If it separates a little, drain off liquid.
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Nutritional Facts for Mojo Rojo
Serving Size: 1 (589 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 542.7
- Calories from Fat 196
- Total Fat 21.8 g
- Saturated Fat 3.2 g
- Cholesterol 0.0 mg
- Sodium 1343.8 mg
- Total Carbohydrate 76.6 g
- Dietary Fiber 10.5 g
- Sugars 8.6 g
- Protein 13.9 g