Garlic and Red Pepper Sauce


by: CookieChef

In the Canary Islands, mojos or sauces are made with vinegar and oil and served cold, as an accompaniment to potatoes, meat and fish. These mojos can be red or green and sometimes spicy, as is the mojo picon. Serve this sauce as canarios do - to accompany a meal, or serve it as a tapa with home-fried potatoes or patatas arrugadas – wrinkled potatoes.


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serves: 1

1 large red bell pepper

1/3 cup sour cream

1/4 cup mayonnaise

1 tablespoon finely chopped fresh basil

1 teaspoons minced garlic

2 teaspoons balsamic vinegar

1/4 teaspoon salt

Nutrition Facts
Garlic and Red Pepper Sauce

Servings Per Recipe: 1

Amount per Serving

Calories: 442

  • Total Fat: 35.3 g
  •     Saturated Fat: 11.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 55.1 mg
  • Sodium: 1082.8 mg
  • Total Carbs: 29 g
  •     Dietary Fiber: 3.5 g
  •     Sugars: 15 g
  • Protein: 4.1 g

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1.  Grill the bell pepper over Direct Medium heat until the skin is blackened and blistered all over, 12 to 15 minutes, turning occasionally.

2.  Place the pepper in a small bowl and cover with plastic wrap to trap the steam. Set aside for at least 10 minutes, then remove the pepper from the bowl and peel away the charred skin.

3.  Cut off the top, remove the seeds, and roughly chop the pepper. Place in a food processor along with the remaining ingredients.

4.  Process until smooth. Cover with plastic wrap and refrigerate until about 20 minutes before you are ready to serve.

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