¼ cup apple cider vinegar
2 tablespoons, Guelaguetza Mole Rojo paste
2 tablespoons sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup extra virgin olive oil
1 garlic clove, minced
Combine vinegar in a bowl with Guelaguetza Mole Rojo paste, garlic, sugar, salt and pepper. With a spatula, work the Mole paste until it fully dissolves into the rest of ingredients. Using a whisk, beat in the olive oil by droplets, whisking constantly. Add garlic and Taste and adjust the seasonings.