Dipp Mojo-Verde-Canaris

spice mixture without added glutamate

Spicy, mild dip - Canarian herb sauce.

Jasmini tip: Canarian-style potatoes with Mojo Verde quark

Ingredients: 1.5kg small, equal-sized potatoes, 250g sea salt, 1.2l water, olive oil, 500g quark, 2 tbsp dip mojo verde canaris, 1 dash of lemon, 1 tbsp olive oil, 1/2 bunch chopped parsley

Preparation: Brush the potatoes clean, cook in salted water for about 20 minutes and then leave to cool. Brush the potatoes with oil and finish cooking in the oven for about 2 minutes at 200°C. Mix the quark, dipping spices, lemon, olive oil and parsley together and leave to rest in the fridge for about 1 hour.

Ingredients: Clear broth (sea salt, glucose syrup, maltodextrin, onions, palm fat, natural flavouring, lovage root, carrots, mace, juniper berries, leek, parsley, turmeric, cloves), green pepper, parsley, garlic, red pepper, chives, lovage, onion, chilli, lemon juice powder, oregano, black pepper, thyme, cumin.