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Mojo Rojo

3.8

(2)

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Use this smoky, chile-based sauce to add color and heat to blanched cauliflower, green beans, or broccoli.

Ingredients

Makes 1 1/4 cups

8 garlic cloves
2 dried guindilla or New Mexico chiles
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon kosher salt
1 cup extra-virgin olive oil
1 teaspoon Sherry vinegar

  1. Process 8 garlic cloves, 2 dried guindilla or New Mexico chiles, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, and 1 teaspoon kosher salt in a food processor, occasionally scraping down sides of bowl, until a smooth paste forms. With machine running, drizzle in 1 cup extra-virgin olive oil and process until well blended. Add 1 teaspoon Sherry vinegar and 1 teaspoon water and process to blend. Season with salt.

Nutrition Per Serving

Per serving: 105 calories
13 g fat
1 g fiber
#### Nutritional analysis provided by Bon Appétit
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Reviews (2)

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  • Very delicious condiment and stored for a long time in the fridge. We had it with meat and veggies. It's probably ok to increase the flavouring like salt and vinegar so it's more pronounced, and not just only the chile flavour.

    • darthguppy

    • Houston

    • 7/22/2017

  • This is really delicious. . Forget the veggies. I'm going to drizzle this over blackened shrimp races tonight. I made it exactly as is. Love the smoked paprika with the chile's.

    • bearlakebob

    • MI

    • 6/2/2015

Tags Condiment Sauce Spanish European New Mexico Chile Chile Vegetable Dairy Free Gluten Free Nut Free Vegan Vegetarian Quick Food Processor Bon Appétit
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