Mojo Rojo

Step 1

Put vinegar, oil, garlic, cumin seeds and oregano in a blender; pulse until well blended.

Step 2

Add bell pepper and almonds; pulse until completely pureed.

Step 3

Add bread, paprika, cayenne and salt; pulse until smooth.

Step 4

If the sauce seems thick, thin with a little water.

Step 5

Note: Mojo will keep, covered in the refrigerator for up to 4 days.

Step 6

If it separates a little, drain off liquid.