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Cajun Creole Grits with Roasted Creole Trinity and Mojo Rojo

Mojo rojo:
8 garlic cloves, whole
1 chilies dried chiles, ancho
2 tsp. The Spice Hunter Smoked Paprika
1 tsp. The Spice Hunter Ground Turkish Cumin
1 tsp. kosher salt
1 cup olive oil
1 tsp. sherry vinegar
1 tsp. water
2 Tbsp. honey

1 Tbsp. canola oil
⅔ cup celery, chopped
⅔ cup green bell pepper, chopped
1½ cups onion, chopped
½ cup quick grits
1 tsp. The Spice Hunter Cajun Creole Seasoning
3 cups chicken stock
1 tsp. kosher salt
½ tsp. The Spice Hunter Coarse Black Pepper
4 eggs, poached

For the mojo rojo, blend together garlic, chilies, paprika, cumin, and salt in a food processor until mixture is combined. While processor is still on, drizzle the olive oil in and blend until well-incorporated. Add vinegar, water, and honey to the processor and blend for an additional 30 seconds. Set aside. For the grits, in a medium sauce pan over medium-high heat, add oil, celery, bell pepper, and onion. Cook until vegetables begin to caramelize. Add grits and spice; stir until spices take on a toasted essence. While stirring constantly, add stock, bring to a simmer and cook covered over low heat for 5-7 minutes or until grits are thickened and smooth. Season with salt and pepper. Remove from heat and set aside. For the poached eggs, in a medium sauce pot, fill with water about 2 inches high. Season water with a teaspoon of white vinegar and bring to a slow simmer over a medium-low heat. Crack each egg into a small ramekin and gently drop each egg into the hot water for 5 minutes, do not stir. Remove eggs using a slotted spoon and transfer to a plate with paper towel to drain. Spoon grits into a bowl, top with mojo rojo, and finish with a poached egg to serve.