Mojo rojo

I now have a new favourite sauce. So far it has worked well with lamb chops and fish and I am sure there are any number of other good things out there it will compliment.

It comes from a book of Basque cooking that was given to me as a belated birthday present My Basque Cuisine by Ash Mair. I half have in mind that you could use it as the basis for some sort of food business.

So how to make it. Put a red pepper and a couple of plump red tomatoes under a hot grill. Turn them every so often as they blacken and burn. When they are soft and the skins black take them out and leave to cool. You could at this point put them in a bowl and cover with cling-film as this will help loosen the skin but not so it makes any great difference.

Skin the pepper and tomatoes and carefully scrape the seeds away from the pepper. As you do this some juice will leak from the pepper and the tomatoes. Try to keep this.

Put them into a food processor together with a couple of cloves of  garlic, a tablespoon of crushed cumin, some sweet and hot paprika, a wine glass worth of olive oil and a dash of olive oil. Blend until creamy seasoning with salt, pepper and a dash of sherry vinegar.

It will all keep for a week or so in the fridge.

If you are feeling peckish you can dip bits of toast into it.

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