2-3medium dried red peppers2 ounces/57 grams by weight - I used dried pimiento palmera peppers & chiles de arbol
1slicestale or lightly toasted breadtorn to small pieces
3tablespoonsred wine vinegar
Salt to taste
1/4 to 1/2cupwaterfor thinning
Remove the stems and seeds from the dried peppers. Set them into a bowl and cover them with very hot water. Allow to rehydrate for 15-20 minutes, or until they are very soft. Drain the water and set the peppers into a food processor
Add the garlic, torn bread, paprika, cumin, vinegar and salt to taste.
Process the mixture until well combined.
Pour in the olive oil a bit at a time while processing until the mojo sauce thickens up to a chili paste.
Add 1/4 water and process until smooth. For a thinner sauce, add another 1/4 cup water and process to your preference.
Adjust for salt and vinegar, and serve.
Prep time includes time to rehydrate the dried peppers.