Red Mojo Sauce
Summary
| Yield | |
|---|---|
| Source | Organic Gardening Magazine |
| Prep time | 5 minutes |
Description
Traditionally this 'pesto' - sauce is served with new potatoes that have been roasted in their skins in olive oil. It is equally delicious when the potatoes have been steamed or boiled. Fresh rather than dried thyme is essential.
Once you've got all the ingredients this is really easy to make - this recipe has become an essential ingredient at any summer BBQ at the McPherson's.
Ingredients
| 1 | tsp | cumin seeds |
| 3 | clv | garlic |
| 1 | tsp | salt |
| 2 1⁄2 | tsp | paprika (or 1 dessert spoon) |
| 3 | tbsp | olive oil |
| 2 | tsp | lemon juice |
Instructions
1. Toast the cumin seeds without letting them burn and grind them to a powder.
2. Crush the peeled garlic with the salt and then mix them with the ground cumin.
3. Add the paprika (1 dessert spoon or 2.4 teaspoons) and thyme and mix again.
4. Stir in enough olive oil (2 - 3 tablespoons should be about right) to make a fairly soft paste, and mix in the lemon juice to sharpen the taste. Taste it, and add a little more salt and/or lemon depending on what you find. If you want more of a sauce than a paste, stir in a little hot water and mix well. We've never done this and usually serve it straight from the pestle and mortar.
5. Mix the sauce with potatoes while they are still warm to take the edge off the raw garlic and to help the flavours blend.
Notes
The sauce will last in the fridge a few days (but we've always gobbled it up straight away!), and is just as good with rice or pasta, or fish, or chicken, or simply spread it on toast.
We use it at our summer BBQs and is a hit with our family and friends.
