Ingredients:

1 head of garlic, 2 hot peppers, 1 teaspoon of cumin seeds, 1 teaspoon of paprika, 4 tablespoons of vinegar, 15 tablespoons of olive oil and coarse salt to taste.

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Elaboration:

1. In a mortar, mash the peeled and minced garlic, the cumin, the clean granilla peppers and the coarse salt, until they form a smooth paste.

2. Add the paprika and slowly the oil and vinegar, resulting in a thick paste.

3. This paste can be lightened to taste with a cup of water.

This mojo can keep for months in the fridge.

A milder red mojo recipe can be made if we use sweet peppers instead of picona peppers.