Food & Cooking Recipes Recipes by Region Mojo Rojo 3.5 (4) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Yield: Makes about 1/2 cup Use Jose Andres' mojo rojo as a dipping sauce for his Wrinkled Potatoes. Ingredients 8 cloves garlic, peeled 1 teaspoon sea salt 1 teaspoon cumin seeds 2 teaspoons sweet pimenton (Spanish smoked paprika) 2 dried guindilla peppers, or other dried chile peppers ½ cup Spanish extra-virgin olive oil 2 teaspoons sherry-wine vinegar Directions Using a mortar and pestle, mash the garlic and salt to a smooth paste. Add cumin, pimenton, and chile pepper; mash until well combined. Slowly drizzle in olive oil while continuing to mash, until all the olive oil is absorbed. Turning the pestle in a slow, circular motion around the mortar, drizzle in 2 teaspoons water and vinegar. Keep at room temperature until ready to serve. Print