MOJO PICÓN
A recipe by Frank Camorra
Red Capsicum Dressing
INGREDIENTS
Makes about 400ml (14 fl oz)
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2 red capsicums (peppers)
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3 garlic cloves
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2 tablespoons sweet paprika
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2 tablespoons cumin seeds, roasted and ground
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1 teaspoon hot paprika
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100ml (3 ½ fl oz) sherry vinegar
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100ml (3 ½ fl oz) extra virgin olive oil
METHOD
Preheat the oven to 180˚C (350˚F/Gas 4). Roast the capsicums for 40-45 minutes, until the skins blacken and blister. Cover with plastic wrap and allow to cool. Remove the skin, seeds and membrane from the capsicums. Put the flesh into a blender with the remaining ingredients, a pinch of salt and 100ml (3 ½ oz) water. Purée on high until smooth.
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