Mojo Rojo
This creamy, dreamy sauce adds a depth of flavor to just about any dish. Plus it is vegan and allergen free!
Ingredients
4 cloves garlic
1 cup olive oil
4 sweet red bell peppers
2 tbsp dijon mustard
2 tbsp sherry vinegar
Method
- Heat the oven to 300 F
- Place the garlic and the olive oil in a small oven proof dish and put in the oven to slowly cook until the garlic is soft and fragrant, about 1 hour
- Meanwhile, char the bell peppers over the burner or under the broiler until the skin is blistered, transfer to a container with a lid (or plastic wrap) to steam for 5 minutes, then scrap away the skin and seeds reserving as much of the liquid as possible
- Combine the peppers, cooked garlic, olive oil, mustard and vinegar in a blender with a hefty pinch of salt and blend until smooth and emulsified
