In the Canary Islands, you always get two traditional sauces on the table: mojo rojo (red pepper sauce) and mojo verde (coriander sauce, see recipe). Easy to make and tangy, here ideal with salt crusted potatoes.
Rotate your device in landscape mode to read the recipe better.
2 red peppers
2 garlic cloves
1 càc fleur de sel
1 càs cumin
1 càc apple vinegar
1 chilli pepper
10 cl olive oil
Oven-bake the peppers and garlic cloves for 40mn (200°C / 390°F).
Cool down and peel off.
Blend with the salt, cumin, chili, apple vinegar and olive oil.