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Mojo could almost be a chilli sauce from North Africa or the eastern Mediterranean, but the use of bay, wine vinegar and smoked paprika anchor it to Spain. This goes exceptionally well with gilled or barbequed steak or fish or even over small boiled new potatoes.

Prep: 5-10 minutes
Cook Time: 5-8 minutes
Serves: 4-8


1 large red capsicum
2 garlic cloves, peeled, roughly chopped
6 red chillies, 3 deseeded and roughly chopped
1 teaspoon Farro ground cumin
15 grams crustless white bread, broken into large crumbs
1 tablespoon Essente red wine vinegar
¼ teaspoon Essente caster sugar
105mls Iliada extra virgin olive oil
2 fresh bay leaves, stalks removed, finely chopped
35 grams La Chinata smoked sweet paprika



Pre-heat grill on high

Place the pepper and the 3 whole chillies on a baking tray and grill until soft and blackened, about 5-8 mins.

Remove from grill and place in a bowl covered in cling wrap.

When cool enough to handle, peel and deseed.

In a medium sized fry pan on a medium heat fry the bread in half the olive oil until golden and crisp.

Combine the bread, its oil, the chilli raw and cooked, red pepper, bay, garlic, cumin, vinegar and a pinch of salt in a food processor and purée until smooth.

Transfer to a bowl and add the remaining oil and paprika.

Stir to combine and season to taste.

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