Canarian Mojo Sauce

This highly flavorful sauce is very popular on the Spanish island of Gran Canaria, where
it’s often served alongside tapas. This one includes almond flour and is my favorite among
the different varieties.

Mojo sauce is a delicious accompaniment to different grilled dishes, and makes a fine dip
for vegetable sticks and seed crackers.

Canarian Mojo Sauce
• 1 red bell pepper
• 1 yellow bell pepper
• 2 large garlic cloves
• 3⅓ fl. oz. (100 ml) + 3⅓ fl. oz. (100 ml) cold-pressed olive oil, separated
• 1 tablespoon red chili pepper, seeded and finely chopped
• 2 teaspoons dried coriander seeds, finely crushed
• 1½ teaspoons white balsamic vinegar
• about ½–1 teaspoon salt
• 7 tablespoons (100 ml) almond flour

Cut the bell peppers into smaller segments, and finely chop the garlic cloves. Heat 3⅓ fl.
oz. (100 ml) olive oil in a sauté pan.

Add the chopped vegetables and the chili to the sauté pan; season with coriander, vinegar,
and salt. Let the vegetables brown slightly, and then let them simmer for half an hour,
stirring occasionally. Keep an eye on the pan so the contents don’t scorch.

Place the bell peppers in a food processor and blend until smooth. Add in the almond
flour and remaining olive oil, and process in a few more short bursts. Adjust the
seasonings if the sauce needs more salt or vinegar.

Keep the sauce refrigerated—it’ll be fine for a few weeks—but bring it to room
temperature before serving.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund