/j/doc/recipe/mojo_rojo.txt

https://en.wikipedia.org/wiki/Mojo_(sauce)

Mojo (Spanish pronunciation: [ˈmoxo], from Portuguese molho [ˈmoʎu], meaning "sauce") is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, local pepper varieties (called pimienta in the Canary Islands), garlic, paprika (called pimentón in Spain), cumin or coriander, and other spices. Mojo originated in the Canary Islands, where the main varieties are red mojo (mojo rojo) and green mojo (mojo verde). Other countries have recipes similar to mojo, where acid ingredients such as vinegar, lemon, orange, or lime juice may be used.

Moni loves mojo rojo with beetroot:

- paar rande odr peperoni
- trocknete tomaten
- olivenoel recht viel -- es muss saemig werden
- oepfelessig
- knoblauch
- viel cumin
- suesses paprikapulver
- chili
- peterli
- andere kraeuter
- was man so hat halt
- man kann auch gruenkohl reintun
- parmesan (non-vegan) oder cashews (vegan) optional
- koriander

grosse menge machen, es hebt sicher eine woche im kuehlschrank