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Red Mojo Sauce. No two recipes are the same for mojo sauces but this is fairly typical.
In the Canaries a local "saffron" (azafran del pais) is used.
- olive oil
- a little wine vinegar
- lots of garlic
- red pepper
- a chilli or two
- a pinch of saffron powder
- some whole cumin seeds
- Pound all together in a mortar.
- Thicken with a little hard white bread crumbs as required.