Ingredients
- 2 large green bell peppers roughly chopped
- 1/2 cup fresh chopped coriander or parsley
- 4 cloves of garlic minced
- 2 teaspoons sea salt
- 2 tablespoons red wine vinegar
- 4 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 slice of bread torn into small pieces
Method
- Blend all the ingredients until everything is thoroughly broken down and you've got a thick sauce.
- Pour the mojo sauce into a sterilised jar and keep in the fridge for up to two months.