1. Put vinegar, oil, garlic, cumin seeds and oregano in a blender; pulse until well blended. 2. Add bell pepper and almonds; pulse until completely pureed. 3. Add bread, paprika, cayenne and salt; pulse until smooth. 4. If the sauce seems thick, thin with a little water. 5. Note: Mojo will keep, covered in the refrigerator for up to 4 days. 6. If it separates a little, drain off liquid. ---------------------------------------------------------------------------
Nutrition
Ingredients
