Mojo Rojo

Peel and core the ripe tomatoes.

Remove the seeds from the peppers.

In a wooden mixer (or with a hand mixer if there is no other way) pound the tomato pulp, garlic, peppers and sea salt (and perhaps the white bread crumbs) until a fine paste is obtained.

is obtained.

Mix the olive oil leisurely with the quantity -and mix well.

Info:

An essential feature of Canarian cuisine is the popular sauces, called “mojo” or possibly “mojos”. They come in many different forms: with paprika, with coriander, with cheese or possibly with oregano, among others. On Gomera the mojo rojo or possibly the mojo verde are preferred. With the red mojo you should be a little careful, because for the Gomeros it is a “salsa picante”, which means nothing else than “hot sauce” (not spicy!). The mojos should be kept cool and shaded (refrigerator). The indications refer to about half a l. Whether with meat or fish, the mojos taste great with fresh potatoes.

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