Mojo rojo

Name: mojo rojo
Cook time: 10 min
Total time: 45 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 Red pepper; 2 toe garlic; 1 Red pepper; 1 tl ground cumin; tl salt; 100 ml mild olive oil; 1 el Red wine vinegar

Salsa of red pepper, garlic, pepper, cumin, salt and oil.

Ingredients

Kitchen Stuff

1 barbecue
1 hand blender with tray

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.