Canary Island Red Mojo Sauce Recipe

Cooking Directions

• STEP 1.Start by roasting the red bell peppers until the skin is charred and blistered.
• STEP 2.Remove the skin, seeds, and stems from the roasted peppers and chop them into small pieces.
• STEP 3.In a blender or food processor, combine the roasted peppers, garlic, vinegar, cumin, paprika, salt, and olive oil. Blend until smooth and creamy.
• STEP 4.Taste and adjust the seasoning if needed. If the sauce is too thick, you can add a little water to thin it out.
• STEP 5.Transfer the sauce to a jar or airtight container and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
• STEP 6.Serve the Canary Island Red Mojo Sauce as a condiment for grilled meats, roasted vegetables, or as a dipping sauce for bread.
• STEP 7.Store any leftover sauce in the refrigerator for up to a week.

Cooking Tips

• For a spicier sauce, you can add a small chili pepper or a pinch of cayenne pepper.
• If you prefer a smoother sauce, you can strain it through a fine-mesh sieve to remove any remaining bits of pepper skin.
• The sauce will thicken slightly as it chills in the refrigerator, so you can adjust the consistency by adding a little water if needed.

Storage and Serving

• Store the Canary Island Red Mojo Sauce in an airtight container in the refrigerator for up to a week.
• Serve the sauce chilled or at room temperature.
• This sauce is versatile and can be used as a marinade, dipping sauce, or condiment for various dishes.