Mojos are Spanish dipping sauces, made in many variations. However, they all have a base of garlic, peppers or tomatoes, olive oil and vinegar.

Ingredients

• 8-10 small courgettes
• 4 medium size ripe tomatoes, cut into halves
• 6 whole cloves garlic, peeled
• ½ cup almonds, toasted
• ½ cup extra virgin olive oil
• 2 tblsp sherry vinegar
• salt and pepper
• 1-2 tblsp olive oil

Method

1. Cut courgettes in half lengthwise and brush with olive oil, season with salt and pepper.
2. Place the courgettes, tomatoes and garlic on a foil lined tray and roast at 200ºC for 10 minutes or until the garlic is soft and cooked, remove garlic and tomatoes. Allow courgettes to cook for a further 8-10 minutes or until tender.
3. To make the mojo, Scoop seeds from tomatoes and discard. Place the tomato pulp, garlic and almonds into a food processor and pulse to mix. With the motor running pour the oil slowly down the feed tube to make a thick sauce. Season with sherry vinegar, salt and pepper.
4. Serve courgettes warm or at room temperature with almond and tomato mojo and lots of crusty bread.

Cooks Tips

- Spanish sherry vinegar has its own unique flavour.