Mojo Rojo is a red garlic sauce which is most commonly found when enjoying Canarian food and Spanish Tapas. If you have ever been out and ordered a bowl of Papas Arrugadas, generally known as Canarian potatoes you will have tasted the garlic and slightly spicy red sauce usually served on top of the salty or wrinkled potatoes. This is Mojo Rojo.
Preparation Time: 5 to 10 minutes
- Extra virgin olive oil approximately 50 – 150ml. Add less to start, remember you can add more, but you cannot take it away!
- Garlic – ¼ to 1 bulb depending on taste
- 2 Red peppers rough chopped, deseeded
- 1 Teaspoon – sweet paprika
- ½ teaspoon – cumin
- Red chilli peppers if you want it hot
- 1 slice of white bread in pieces
- Red wine vinegar apx 50 – 100ml, adjust to your own taste.
- Pinch of rock salt to taste
The Mojo Rojo is made in a breeze
- Use a blender or a stick mixer, a pestle and mortar can be used but it will take longer.
- Add the oil, garlic, cumin, paprika, bread and chopped peppers to the blender.
- Whiz up until you reach a puree.
- Lastly add the vinegar and salt, start with only 50ml of red wine vinegar. Mix and taste it.
- Add more oil and/or vinegar if it is too thick for you, ensuring that you taste it and only add what you need.
- Whiz again.
There are so many versions of mojo sauce floating about, but most Canarians follow the basic recipe and then adjust it to their own taste. Experiment with how much oil, garlic and vinegar you like and make a note for the next time.
Cover with wrap and keep somewhere cool and dry. These sauces taste better made in advance. I usually make them the day before I want them and keep in the fridge. That way the flavours become more intense. Take out the fridge at least half an hour before use and stir well to allow the oil to soften and become liquid again. Enjoy! Here you can find the recipe for the Mojo Verde.
Text: Amanda Belmonte