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–+ servings

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.
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Cook Time 25 mins
Total Time 25 mins
Servings 4 people

Ingredients
  

Mojo Rojo

  • 1 red chili pepper
  • 1 red bell pepper
  • 3 tablespoon olive oil
  • 1/2 teaspoon salt or to your taste
  • 1 tablespoon lemon juice or to your taste
  • 1 teaspoon ground cumin

Roasted chickpeas

  • 14 oz chickpeas about one can
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon ground chili pepper
  • 1 teaspoon oregano
  • salt a pinch or two

Instructions
 

Mojo Rojo

  • Cut the chili pepper and bell pepper in halves and remove seeds and pith. Cut them into smaller pieces.
  • Roast the pieces of bell pepper in a hot skillet until the skin starts to turn black.
  • 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

  • Preheat the oven to 480ºF / 250ºC. Rinse the chickpeas and let them dry on a paper towel.
  • 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.
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