Mojo Rojo Recipes

MOJO PICON RECIPE (HOW TO MAKE MOJO PICON)

Steps:

• Remove the stems and seeds from the dried peppers. Set them into a bowl and cover them with very hot water. Allow to rehydrate for 15-20 minutes, or until they are very soft. Drain the water and set the peppers into a food processor
• Add the garlic, torn bread, paprika, cumin, vinegar and salt to taste.
• Process the mixture until well combined.
• Pour in the olive oil a bit at a time while processing until the mojo sauce thickens up to a chili paste.
• Add 1/4 water and process until smooth. For a thinner sauce, add another 1/4 cup water and process to your preference.
• Adjust for salt and vinegar, and serve.

MOJO ROJO

Steps:

• Using a mortar and pestle, mash the garlic and salt to a smooth paste. Add cumin, pimenton, and chile pepper; mash until well combined. Slowly drizzle in olive oil while continuing to mash, until all the olive oil is absorbed.
• Turning the pestle in a slow, circular motion around the mortar, drizzle in 2 teaspoons water and vinegar. Keep at room temperature until ready to serve.

MOJO ROJO

Steps:

• Put vinegar, oil, garlic, cumin seeds and oregano in a blender; pulse until well blended.
• Add bell pepper and almonds; pulse until completely pureed.
• Add bread, paprika, cayenne and salt; pulse until smooth.
• If the sauce seems thick, thin with a little water.
• Note: Mojo will keep, covered in the refrigerator for up to 4 days.
• If it separates a little, drain off liquid.