Best 2 Canary Island Red Mojo Sauce Recipes

RED AND GREEN CANARIAN MOJO SAUCES

Red and Green Canarian Mojo Sauces image

Provided by Nicola

Time 15m

Number Of Ingredients 16

Ingredients

2 large green bell peppers (roughly chopped)
1/2 cup fresh chopped coriander or parsley
4 cloves of garlic (minced)
2 teaspoons sea salt
2 tablespoons red wine vinegar
4 tablespoons olive oil
1 teaspoon ground cumin
1 slice of bread (torn into small pieces)
2 large red bell peppers (roughly chopped)
6 cloves of garlic (minced)
4 small chillies (chopped)
2 teaspoons sea salt
2 tablespoons red wine vinegar
4 tablespoons olive oil
1 teaspoon ground cumin
1 slice of bread (torn into small pieces)

Steps:

Place all the ingredients for the green mojo sauce or red mojo sauce into your blender or Nutribullet and blend until everything is thoroughly broken down and you've got a thick sauce. If you're using a blender, you might have to give it a bit of a shake to move the ingredients around before they'll blend properly.
Pour the mojo sauce into a sterilised jar and keep in the fridge for up to two months.

MOJO PICON (GARLIC SAUCE)

Mojo Picon (Garlic Sauce) image

This dish comes from the Canary Islands. It is a staple there, and goes with just about everything! Try it with "papas arrugadas" (small boiled potatoes with salt and lemon) for a Canary Island specialty! Delicious! It keeps well in the refrigerator, and is even better after a day or two. Serve at room temperature.

Provided by canarygirl

Categories Sauces

Time 15m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 9

Ingredients

5 garlic cloves
1 teaspoon cumin seed
2 -3 small dried chilies
salt
3 -4 tablespoons breadcrumbs
1/2 teaspoon paprika (I like smokey)
2 -3 tablespoons red wine vinegar
4 -5 tablespoons olive oil
1/2 cup water, as needed (about)

Steps:

Using a mortar and pestle, mash cumin, garlic, and chilis with salt.
The mixture should be mashed well.
Add paprika, vinegar and oil, and continue to blend.
Add bread crumbs and mash.
Gradually add water until desired consistency is reached.
Serve with Spanish cheese (Majorero is nice), or over boiled potatoes, with crusty french bread, on fried fish, Anything goes!

Tips:

Select ripe tomatoes: Use vine-ripened tomatoes for the best flavor. They should be firm and free of blemishes.

Roast the peppers: Roasting the peppers enhances their flavor and gives the sauce a smoky taste. You can roast them over an open flame, in a grill, or in the oven.

Use good quality olive oil: Extra virgin olive oil is the best choice for this sauce. It has a fruity flavor and aroma that will complement the other ingredients.

Don't overcook the garlic: Garlic can easily burn, so be careful not to overcook it. Add it to the sauce towards the end of the cooking process.

Season to taste: Taste the sauce and adjust the seasonings as needed. You may want to add more salt, pepper, or paprika to taste.

Conclusion:

Canary Island Red Mojo Sauce is a versatile sauce that can be used as a marinade, dipping sauce, or condiment. Its unique flavor comes from the combination of roasted peppers, tomatoes, garlic, and spices. This sauce is a staple in Canary Island cuisine and is a great way to add a spicy kick to your favorite dishes. Made with simple and easily accessible ingredients, this sauce is a great option for home cooks of all skill levels. The roasting process intensifies the flavors of the peppers and tomatoes, while the garlic and spices add depth and complexity. Serve this sauce with grilled meats, fish, or vegetables, or use it to add a spicy touch to sandwiches, wraps, and tacos. Experiment with different variations by adding other herbs and spices, such as cumin, oregano, or chili powder, to create your own unique version of this classic sauce.