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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This sauce is from the Canary Islands. Very simple recipe (for begginner cooks). From Eating Well. Ingredients:
2 tablespoons cider vinegar or 2 tablespoons wine vinegar |
2 tablespoons extra virgin olive oil |
6 garlic cloves, crushed and peeled |
1/2 cup lightly packed fresh cilantro leaves, washed and dried |
1/2 cup lightly packed fresh parsley leaves, washed and dried |
2 cups diced green bell peppers (1 1/2 medium) |
2 teaspoons sliced almonds, toasted |
3 slices french bread, 1/2 inch thick lightly toasted and cubed |
1 fresh green serrano peppers or 1 jalapeno pepper, seeded and coarsely chopped |
1/2 teaspoon salt, to taste |
Directions:
1. Put vinegar, oil, garlic, cilantro and parsley in a blender.
2. Add bell pepper and almonds; pulse until completely pureed.
3. Add bread, serrano (or jalepaeno) and salt; pulse until smooth.
4. If the sauce seems thick, thin with a little water.
5. Note:The mojo will keep, covered in the refridgerator for up to 4 days.
6. If it separates a little, drain off liquid.
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