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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (29g) Recipe makes 8 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 85 | ||
| Calories from Fat 64 | (75%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.1g | 10% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 40mg | 1% | |
| Potassium 28mg | 0% | |
| Total Carbohydrate 4.7g | 1% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 0.4g | ||
| Protein 0.9g | 1% | |
Ingredients
- 5 garlic cloves
- 1 teaspoon cumin seed
- 2-3 small dried chilies
- salt
- 3-4 tablespoons breadcrumbs
- 1/2 teaspoon paprika (I like smokey)
- 2-3 tablespoons red wine vinegar
- 4-5 tablespoons olive oil
- 1/2 cup water, as needed (about)
Directions
1
Using a mortar and pestle, mash cumin, garlic, and chilis with salt.2
The mixture should be mashed well.3
Add paprika, vinegar and oil, and continue to blend.4
Add bread crumbs and mash.5
Gradually add water until desired consistency is reached.6
Serve with Spanish cheese (Majorero is nice), or over boiled potatoes, with crusty french bread, on fried fish, Anything goes!
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Browse similar recipes by category
- Course > Condiments, etc. > Sauces > Savory Sauces
- Cuisine > European > Southern (Mediterranean) > Spanish
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Number of Servings
- Preparation > Technique > No Cook
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Halalmom
On Aug 15, 2006
Another Five-Star Review! This was excellent! Very spicy, but the taste was wonderful, I loved the vinegar note. Together with your papas arrugadas definitely a keeper!
From: *MessyPessy*
On Jul 18, 2006
This was heaven and just what I was looking for. I actually used it for a hot sauce to go with my pork chops. Can't wait to try it with potatoes
From: Jangomango
On Dec 11, 2002
Excellent flavour and appearance and wonderful on potatoes. The first time I made it, it curdled and didn't look right, but the memory of the flavour stayed with me. I made it a second time last night, and this time I made sure to do things more carefully to get a smooth, creamy sauce which did not separate. I subbed sherry vinegar and that worked fine. Any vinegar would. Superb!
From: Pets'R'us
On Jan 9, 2003
This is sooo good and authentic. Identical to what I tasted many years ago on holiday in Gran Canaria. Had recipes for this before, they are in the bin, bacause this is the best! Made it twice now, first time used with potatoes and last night with large prawns, so it was time to send in a review!
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