1Large red bell pepperde-seeded and finely chopped
2-4Red chilli peppersde-seeded and finely chopped
3clovesGarlicpeeled and minced
1tspCumin powder
1tspPaprika
2tbspWine vinegar
1tspSea salt
2-3tbspExtra Virgin Olive Oil
Instructions
Using a pestle and mortar (if you have one) add the peeled garlic, salt, cumin, paprika and a drop of the olive oil.
Grind together to make a paste. If you donโt 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, a bit at a time. Blend until smooth.
Add the olive oil a tablespoon at a time while blending. Less olive oil means a more spicy sauce. Taste to see if you need a little more salt.
Serve in a bowl or store in an airtight container in the fridge until ready. This will keep for up to 3 โ 4 days refrigerated. Simply bring to room temperature when ready to serve.
Notes
For a pretty hot sauce use all 4 red chillies and leave the seeds in, for a milder sauce only use 2 chillies de-seeded.For Mojo Verde (green) substitute the red pepper and chillies for green ones and use coriander or parsley instead of the paprika.