Mojo Rojo

Recipe by Bev I Am
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
YIELD: 1 3/4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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