MOJO ROJO
Use Jose Andres' mojo rojo as a dipping sauce for his Wrinkled Potatoes.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes about 1/2 cup
Number Of Ingredients 7
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.
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Dlx Attitude Arman
[email protected]I tried this recipe but I found it to be a bit too spicy for my taste. I think I'll try using less chili peppers next time.
Gamer Boy Noyon
[email protected]The mojo rojo turned out great! I used it as a marinade for chicken and it was so flavorful. Thanks for sharing this recipe!
Mousa Yang
[email protected]This recipe was easy to follow and the results were amazing. I'll definitely be making this again.
Charlene Jessica
[email protected]I'm not a huge fan of spicy food, but this mojo rojo was surprisingly mild. The flavors were well-balanced and it was a great addition to my tacos.
Ameesha Kavindi
[email protected]Just tried this recipe and it's delicious! The smokiness from the roasted peppers really comes through.
Kuss Ofori
[email protected]I've made this mojo rojo several times now and it's always a crowd-pleaser. It's so easy to make, and the flavor is amazing.
rana attique
[email protected]This mojo rojo recipe was a hit at my last party! The flavors were bold and vibrant, and it was the perfect dipping sauce for my grilled meats and vegetables.