Mojo amarillo

Name: mojo amarillo
Cook time: 10 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 yellow bell pepper; 2 toe garlic; 1 yellow pepper; 175 g mango pieces; 1 tl ground cumin; tl salt; 100 ml mild olive oil; 1 el Red wine vinegar

Salsa for the barbecue of peppers, garlic, pepper, mango, cumin and olive oil.

Ingredients

Kitchen Stuff

1 barbecue or oven
1 blender

Directions

Light the barbecue or preheat the oven to 220 ° C.
Roast the peppers for 15 to 20 minutes until the skin has completely blackened. Meanwhile, peel the garlic.
Allow the peppers to cool for 15 minutes in a pan with a lid or a closed bowl.
Peel the blackened skin of the bell pepper and remove the seeds. Put in the container of the hand blender together with the peeled garlic.
Halve the yellow pepper in the length and remove the seeds with a sharp knife. Cut the flesh into pieces.
Add the pepper to the peppers together with the mango pieces, ground cumin, salt, oil and vinegar. Grind to a smooth sauce.

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Nutrition

245Calories

Sodium5% DV120mg

Fat35% DV23g

Protein2% DV1g

Carbs3% DV8g

Fiber8% DV2g

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