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cider vinegar extra-virgin olive oil garlic lightly packed fresh cilantro parsley green bell peppers almonds Bread green serrano peppers salt
Viewed: 48 - Published at: 5 years agoIngredients
- 2 tablespoons cider vinegar or 2 tablespoons wine vinegar
- 2 tablespoons extra virgin olive oil
- 6 garlic cloves, crushed and peeled
- 1/2 cup lightly packed fresh cilantro leaves, washed and dried
- 1/2 cup lightly packed fresh parsley leaves, washed and dried
- 2 cups diced green bell peppers (1 1/2 medium)
- 2 teaspoons sliced almonds, toasted
- 3 slices French bread, 1/2 inch thick lightly toasted and cubed
- 1 fresh green serrano peppers or 1 jalapeno pepper, seeded and coarsely chopped
- 1/2 teaspoon salt, to taste
Method
- Put vinegar, oil, garlic, cilantro and parsley in a blender.
- Add bell pepper and almonds; pulse until completely pureed.
- Add bread, serrano (or jalepaeno) and salt; pulse until smooth.
- If the sauce seems thick, thin with a little water.
- Note:The mojo will keep, covered in the refridgerator for up to 4 days.
- If it separates a little, drain off liquid.
