Eosinophilic Esophagitis Friendly Mojo Rojo
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Learn more →Ingredients
8 servings
- 4 dried guajillo or ancho chiles (about 1.5 oz), stems and seeds removed
- 1 cup boiling water, for soaking
- 4 cloves garlic, peeled
- 1 tsp ground cumin
- 1 tsp sweet smoked paprika
- ½ tsp hot smoked paprika
- ½ tsp fine sea salt, plus more to taste
- 2 tbsp red wine vinegar
- ¼ cup extra-virgin olive oil
- 1–2 tbsp reserved chile soaking liquid, as needed
Instructions
- 1
Place the dried chiles in a small bowl and pour the boiling water over them. Let them soak for 25–30 minutes, until the flesh is fully softened and pliable. Lift the chiles out and reserve 2 tbsp of the soaking liquid; discard the rest.
- 2
If using a mortar and pestle, pound the garlic and salt together until a smooth paste forms. Add the soaked chiles, cumin, sweet smoked paprika, and hot smoked paprika, and pound until the mixture is a coarse, uniform paste with no large chile pieces remaining.
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