Mojo Picante Spanish Red Pepper Sauce Food

MOJO PICANTE, SPANISH RED PEPPER SAUCE

Steps:

• Using a pestle and mortar (if you have) add the peeled garlic, salt, cumin, paprika and a drop of the olive oil. Grind together to make a paste. If you don't have a pestle and mortar, add all the ingredients to a food processor, but make sure the garlic is minced well first.
• Add the chopped and de seeded peppers to the processor, add a bit at a time. Blend until all smooth.
• Add the olive oil. Blend. Taste to see if you need a little more salt.
• Serve in a bowl or store in an air tight container in the fridge until ready. This will keep for up to 3 - 4 days refrigerated. Simply bring to room temperature when ready to serve.

CANARY ISLAND RED MOJO SAUCE

Steps:

• Blend the bell peppers, garlic, paprika, cilantro, olive oil, chile pepper, and bread in a blender until liquefied.

SPANISH ROASTED RED PEPPER SAUCE

Steps:

• Put the peppers and tomatoes on a baking tray and roast them at 200c/400F/gas 6 for 20 - 30 minutes, turning from time to time until the peppers have blackened and the tomatoes have cooked.
• Cool the peppers in a paper bag for 10 minutes, then peel off the skins, core and de-seed them. Skin the tomatoes.
• Put the peppers and the tomatoes in the blender with the olive oil. Blend to a puree.
• Pour into a small saucepan and add the creme fraiche or soya cream.
• Stir well, season to taste and heat through to serve.