Red Mojo sauce
I’ve been to the Canary Islands a few times and recently visited Lanzarote. I loved its Lunar Landscape and of course its warming climate. The food is similar to the mainland, but there are some real gems, one of which is this wonderful red pepper sauce which goes brilliantly with any grilled meat, fish, sandwiches or just to accompany vegetables. The taste intensifies the longer you leave it and the sauce will last in the fridge for about a week if you can stop dipping into it.
Servings: people
Ingredients
- 2 whole Red Pepper de-seeded (£0.80)
- 2 cloves garlic peeled & diced (£0.06)
- 13 ml olive oil tablespoon (£0.07)
- 1 whole Red Chilli de-seeded & diced (£0.20)
- 5 grams Paprika teaspoon (£0.08)
- 5 grams Cumin teaspoon (£0.11)
- 5 grams Salt teaspoon (£0.01)
| Recipe Cost: |
| Serving Cost: |
Prep Time: 5 hours
Cook Time: 0 minutes
- Literally - just throw all the ingredients into a food processor and zap everything. Once you've seasoned the sauce if necessary and it has the right consistency just transfer it to a bowl and stick it in the fridge for a couple of hours, allowing the flavours to bind together. Just dip in when you need it.
Follow Us!
