Mojo Rojo

Total Time: 15 mins Preparation Time: 15 mins

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

Recipe

• 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.