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Mojo Picon / Red Capsicum Dressing

A recipe by Frank Camorra
Red Capsicum Dressing



Makes about 400ml (14 fl oz)

  • 2 red capsicums (peppers)

  • 3 garlic cloves

  • 2 tablespoons sweet paprika

  • 2 tablespoons cumin seeds, roasted and ground

  • 1 teaspoon hot paprika

  • 100ml (3 ½ fl oz) sherry vinegar

  • 100ml (3 ½ fl oz) extra virgin olive oil



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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