Ingredients
- 2 large red bell peppers roughly chopped
- 6 cloves of garlic minced
- 4 small chillies chopped
- 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.