miércoles, 3 de febrero de 2016


This week we want to share with you a very local recipe, Arranque Roteño, thick “Arranque” dip, Rota style cooked with the best tomatoes and green peppers from the Rota farms.

If you don’t have time to prepare this dish by hand, like the “Mayetos”, you can add all the ingredients to a hand blender or stand alone blender; the garlic with the green peppers, tomatoes, oil and bread.

And as a final tip, I’d like to say you can add bread crumbs at the end, so that the “Arranque” Dip attains the same consistency as traditionally achieved by the “Mayetos”, as if it was done completely by hand.  ;)

* 1 Earthenware Mortar Basin and a Wooden Pestle to prepare the “Arranque” Dip
* 2 ¼ lbs (1 kg) of Pear Tomatoes, Crushed, Skinless
* 2 or 3 Green (Goat’s Horn Shaped) Peppers, roughly chopped
* 1 or 2 Cloves of Garlic
* 1 Loaf Day Old Spanish Bread
* Extra Virgin Olive Oil
* Salt to taste

* In the Mortar Basin start grinding the roughly chopped peppers, the garlic and salt
* Then add the skinless crushed tomatoes and continue to mix/grind until well ground and well blended
* Continue by adding small pieces of bread, while grinding and a fine stream of olive oil, continuing to grind in more bread and oil until it reaches the smooth and creamy thickness you desire.  Add salt to taste.  
* Serve with “Goat Horned” Green Pepper halves, cut lengthwise, to serve as dipping spoons.

Have a great day and hope you enjoy our Arranque :-)

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