From José Andrés's kitchen · minibar by José Andrés, Washington
blend · hot sauce
★ STARRED KITCHENPearlrail Mojo Rojo
From a starred kitchen & national award winner
Ratio
OLIVE OIL 240SHERRY VIN 5WATER 5
Ingredients
- GARLIC40 g
- DRIED CHILE10 g
- SMOKED PAPRIKA4 g
- CUMIN2 g
- SALT6 g
- OLIVE OIL240 ml
- SHERRY VIN5 ml
- WATER5 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Spanish-born chef and humanitarian based in Washington, D.C.; James Beard Outstanding Chef. Michelin for minibar by José Andrés; also Jaleo and ThinkFoodGroup restaurants.
Originally published as Mojo Rojo.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from José Andrés / Bon Appétit (published as “Mojo Rojo”). Full citation lives in Provenance.