Mojo Rojo

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.

• Ready In: 15 mins
• Yields: 1 3/4 cups

Ingredients

• 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

Directions

1. Put vinegar, oil, garlic, cumin seeds and oregano in a blender; pulse until well blended.
2. Add bell pepper and almonds; pulse until completely pureed.
3. Add bread, paprika, cayenne and salt; pulse until smooth.
4. If the sauce seems thick, thin with a little water.
5. Note: Mojo will keep, covered in the refrigerator for up to 4 days.
6. If it separates a little, drain off liquid.