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Chilli and Almond Mojo Rojo

This was one of the most raved-about dishes at our first supper club, though it isn't really a "dish", per say, but rather a dip to go with bread or anything else you can think of. At the supper club, we served it with Lebanese flatbreads and Homewood Park pickled ewes cheese.

Chilli and Almond Mojo Rojo

Dietary: Vegan

Serves: 8

Ingredients:

  • 3 red peppers
  • 4 red chillies
  • 3 cloves garlic-finely chopped
  • 150g blanched almonds – toasted until golden
  • 150ml olive oil
  • 1 1/2 tsp cumin-roasted and ground
  • 1 1/2 tbsp red wine vinegar
  • 1 1/2 tsp smoked paprika

Method:

  1. Roast the chillies and pepper until blackened and then place in a bowl covered in clingfilm until cool.
  2. Peel and rip apart the peppers and chillis, discarding the seeds and stalks.
  3. Toast the cumin in a dry frying pan until fragrant and then grind in a large pestle and mortar.
  4. You can make this sauce in a blender or a large pestle and mortar-start by blending or grinding the garlic then add the peppers and chilli, almonds and the oil, vinegar and spices. Taste and add seasoning to taste.

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