Canary Islands Red Chili and Garlic Mojo

What you need

• 4 dried guajillo chilies, about 15 g (1/2 oz); dried picona or choricero peppers are the traditional choice
• 1 dried chile de arbol, for extra heat, optional
• 4 cloves garlic, peeled
• 1 tsp cumin seeds
• 1 tbsp hot paprika, use sweet paprika for a milder sauce
• 1 tsp coarse salt
• 100 ml (scant 1/2 cup) extra virgin olive oil
• 4 tbsp white wine vinegar

Method

Restated from the original video

1. 1

   Toast the cumin in a dry small pan over medium heat until fragrant, about 1 min. Grind it in a mortar.

2. 2

   Snip the stems off the guajillo and arbol chilies and shake out the seeds. Tear the chilies into pieces and cover with just-boiled water.

3. 3

   Soak the chilies until completely soft, about 20 min. Drain, keeping 3 tbsp of the soaking water.

4. 4

   In a mortar, pound the garlic with the salt to a paste. Add the chilies and pound to a coarse paste, or pulse in a small blender.

5. 5

   Mix in the ground cumin and the paprika.

6. 6

   Stir in the oil in a thin stream, then the vinegar. Loosen with the reserved soaking water to a thick, spoonable sauce.

7. 7

   Let it stand for at least 30 min so the flavors blend; it tastes better after a few hours.

8. 8

   Keep in a jar in the fridge for up to 5 days. Serve at room temperature as a sauce for grilled meat or fish.

Imported from kashevar.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.