Mojo Rojo - cooking recipe

Ingredients

2 tablespoons cider vinegar or 2 tablespoons wine vinegar
2 tablespoons extra virgin olive oil
6 garlic cloves, crushed and peeled
1 teaspoon cumin seed, toasted
1/2 teaspoon dried oregano
2 cups diced red bell peppers (1 1/2 medium)
2 teaspoons sliced almonds, toasted
3 slices French bread, 1/2 inch thick each, lightly toasted and cubed
2 tablespoons sweet paprika
1/2 teaspoon cayenne pepper, to taste
1/2 teaspoon salt, to taste

Preparation

Put vinegar, oil, garlic, cumin seeds and oregano in a blender; pulse until well blended.
Add bell pepper and almonds; pulse until completely pureed.
Add bread, paprika, cayenne and salt; pulse until smooth.
If the sauce seems thick, thin with a little water.
Note: Mojo will keep, covered in the refrigerator for up to 4 days.
If it separates a little, drain off liquid.