50g of Mojo Pepper
1 clove of garlic
1/2 cup of olive oil
50g of Mojo Pepper
1 clove of garlic
1/2 cup of olive oil
Remove the stems from the peppers
Cut them in half lengthwise
Remove the seeds under cold running water
Drain well and chop
Peel the garlic and squeeze
Blend the garlic, pepper, and olive oil in a blender
Let it rest for one day before serving
It can be stored in the refrigerator for several weeks
Serve with fish cakes (recipe follows)
Yields 30 tablespoons.
