Mojo Rojo styled barbecue and dipping sauce
This Mojo Rojo is excellent with all barbecued meat, but it’s also great as a dipping sauce.
Servings
4people
Cook Time
25minutes
Servings
4people
Cook Time
25minutes
Ingredients
Mojo Rojo
Roasted chickpeas
Instructions
Mojo Rojo
  1. Cut the chili pepper and bell pepper in halves and remove seeds and pith. Cut them into smaller pieces.
  2. Roast the pieces of bell pepper in a hot skillet until the skin starts to turn black.
  3. Mix bell pepper, chili pepper, garlic cloves, and cumin to a smooth sauce in a blender or with a stick blender. Flavor with salt and lemon juice. Add some leftover bread and mix it with the sauce if it’s too watery.
Roasted chickpeas
  1. Preheat the oven to 480ºF / 250ºC. Rinse the chickpeas and let them dry on a paper towel.
  2. Mix the chickpeas with the rest of the ingredients. Roast them on a piece of parchment paper for 20 minutes, or until they have a nice color.