Favorite Mojo Rojo Sauce Food

MOJO PICON RECIPE (HOW TO MAKE MOJO PICON)

Steps:

• Remove the stems and seeds from the dried peppers. Set them into a bowl and cover them with very hot water. Allow to rehydrate for 15-20 minutes, or until they are very soft. Drain the water and set the peppers into a food processor
• Add the garlic, torn bread, paprika, cumin, vinegar and salt to taste.
• Process the mixture until well combined.
• Pour in the olive oil a bit at a time while processing until the mojo sauce thickens up to a chili paste.
• Add 1/4 water and process until smooth. For a thinner sauce, add another 1/4 cup water and process to your preference.
• Adjust for salt and vinegar, and serve.

MOJO ROJO

Steps:

• Put vinegar, oil, garlic, cumin seeds and oregano in a blender; pulse until well blended.
• Add bell pepper and almonds; pulse until completely pureed.
• Add bread, paprika, cayenne and salt; pulse until smooth.
• If the sauce seems thick, thin with a little water.
• Note: Mojo will keep, covered in the refrigerator for up to 4 days.
• If it separates a little, drain off liquid.

BASIC RED SAUCE (SALSA DE CHILE ROJO)

Steps:

• Soak chiles in warm water until softened, about 30 minutes. Drain; strain and reserve liquid. Remove stems and seeds and membranes from the chiles. Cook and stir onion and garlic in oil in a 2-qt. saucepan until onion is tender. Add chiles and 2 cups of the reserved liquid , the tomato sauce, oregano, cumin and salt. Simmer uncovered 20 minutes. Cool.
• Transfer to blender container; cover and blend on low speed until smooth. Strain. Refrigerate sauce no longer than 10 days.
• Note: I strain mine in a mesh strainer or colander. It takes a few minutes, but keep thinking of how great this is going to taste!