Mojo Rojo BBQ


  • 1 head of garlic (approximately 8 cloves of garlic)
  • 2 spicy peppers
  • 1 teaspoon of cumin grain (or alternatively ground)
  • 1 tablespoon sweet paprika
  • 20ml vinegar
  • 150 ml of extra virgin olive oil coarse salt to taste


  1. With a mortar, mash the peeled and chopped garlic, the cumin if they are in grain, the peppers or piconas clean of seeds and the coarse salt, mash it until they form a smooth and homogeneous paste.
  2. Once you have the paste, add the paprika and very slowly the extra virgin olive oil and the vinegar until you have a thick paste.
  3. If it is too thick you can thin it with a little water.
  4. If you prepare it with the blender, place everything in a bowl and blend until you have a paste similar to a light puree.