Mojo Rojo
Bell Pepper Dip from Canary Island
Servings: 1 portion
Adjust servings here:
Equipment
- blender
- frying pan or grill pan
Ingredients
- 1 red bell pepper
- 2 bread slices
- 1 tbsp vinegar apple cider vinegar
- 1 clove garlic
- 4 tbsp olive oil
- 1 tsp smoked paprika powder
- 1/2 tsp cumin
- to taste salt & pepper
- 2 tbsp water
Instructions
- Clean and cut the red bell pepper. Warm up a frying pan or grill pan on high heat.
- Add the bell pepper to the pan with a little bit of olive oil. Fry the pepper and set aside to cool down.
- Toast 2 slices of bread.
- Use a mixer or hand blender and add the toasted bread, olive oil, vinegar, smoked paprika powder, cumin, garlic, salt and pepper. Add as well the bell pepper.
- Blend all ingredients. Add water to make the sauce a little thinner.
- Keep 30 minutes in the fridge before serving.
- Serve as a starter with a few slices or bread or serve with potatoes as a side dish.
Notes
Watch this video to see how I deseed and cut a bell pepper.
Enjoy!
