Since I had a load of yellow chilis I decded to make a yellow Mojo sauce instead of the red one. Just for the look of it and to see if it'd taste any different.
Yellow peppers (as many as you like, I used about 10)
2 teaspoons salt
1 teaspoon ground caraway
2 bulbs of garlic
400 ml (0.105 gallon) olive oil
1 yellow bell pepper
200 ml (0.053 gallon) white wine vinegar
Throw all of that in the blender until it gets a little "creamy", if you want it to be even more creamy, use a second bell pepper.
This works with peppers of all colors, of course, I simply wanted to do it a little different than usual!
I'll post some pics a little later tonight.
It tastes really well, has a pleasant heat that builds up while eating and slowly but surely starts to make you sweat. It tastes much better after a few days and can be kept in jars for weeks and longer!
Can't wait to try it again in a few days!
Yellow peppers (as many as you like, I used about 10)
2 teaspoons salt
1 teaspoon ground caraway
2 bulbs of garlic
400 ml (0.105 gallon) olive oil
1 yellow bell pepper
200 ml (0.053 gallon) white wine vinegar
Throw all of that in the blender until it gets a little "creamy", if you want it to be even more creamy, use a second bell pepper.
This works with peppers of all colors, of course, I simply wanted to do it a little different than usual!
I'll post some pics a little later tonight.
It tastes really well, has a pleasant heat that builds up while eating and slowly but surely starts to make you sweat. It tastes much better after a few days and can be kept in jars for weeks and longer!
Can't wait to try it again in a few days!
