Filter
Reset
Sort ByRelevance
WholesomeHunter
Mojo rojo
Salsa of red pepper, garlic, pepper, cumin, salt and oil.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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. Allow the peppers to cool for 15 minutes in a pan with a lid or a closed bowl.
-
Meanwhile, peel the garlic.
-
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 red pepper in length and remove the seeds with a sharp knife. Cut the flesh into pieces.
-
Add the pepper to the paprika with the ground cumin, the salt, the oil and vinegar. Grind to a smooth sauce.
Blogs that might be interesting
-
20 minSide dishshallot, celery, sweet pickle, capers, lemon, apple vinegar, White wine vinegar, honey, parsley,celery-relish -
45 minSide dishshallots, garlic, fresh ginger root, Red pepper, coriander, cod fillet, sugar, cornstarch, cocktail shrimp, lime,spicy fish cakes with cocktail shrimp -
45 minSide dishpine nuts, fresh basil, traditional olive oil, red pointed pepper, fennel bulb, zucchini, cherry tomatoes on the branch,roasted vegetables with basil sauce -
20 minSide dishmixed leaf lettuce, avocado, lemon, blackberry, feta, spring / forest onion, fresh mint, olive oil, red wine vinegar, honey, orange,green salad with blackberries, avocado and red fruit dressing
Nutrition
220Calories
Sodium5% DV120mg
Fat35% DV23g
Protein2% DV1g
Carbs1% DV2g
Fiber4% DV1g
Loved it