Canarian Mojo Sauce

Red Pepper Sauce - Mojo Rojo

Canarians serve it with bread for dipping with Canarian potatoes (papas arrugadas) or wrinkled potatoes!

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The Canary Islands, or the "Canaries" as known more locally, are a Spanish archipelago off the coast of Morocco.

We're just back from our holidays in Fuerteventura - what a fantastic time we had!

I've never eaten so much fresh fish and paella in my life and besides those one of my favourite things was Mojo sauce, also known as Canarian Red Sauce.

There are so many different versions of this sauce but the one served in the Occidental Jandia Mar hotel was extra yummy. 

So, with that in mind, I was on a mission to get the recipe so I tracked down the chef that made it! 😉

His name was Marco and he was so helpful. He could speak a bit of English and said to come back tomorrow and he would have the recipe for me.

The next day at lunchtime there he was.

I thought he would just write down the recipe for me, but much better than that he took me into the massive hotel kitchen and as he wrote it out, explained and demonstrated how to make it!

For some of the ingredients, I didn't have a clue what he meant as I don't speak Spanish apart from Hola! 😂

Comino, he said......there's me thinking what's that?! So he took some from the store cupboard and showed me - it was cumin.

The recipe he gave me was to make a huge amount as he does for the hotel, so I've altered it to make a far smaller portion to serve 2-3 people.

Ingredients for Mojo Sauce

• ripe tomatoes 

• garlic

• salt 

• paprika

• cumin seeds 

• red chillies

• white wine vinegar

• extra virgin olive oil

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Mojo Picón Sauce, Canarian Mojo Sauce, Canarian red sauce, recipe

sauce

Canarian

Yield: 2-4

Author: Jan Bennett

Canarian Mojo Sauce

It seems there are so many different versions of this sauce but the one served in the Occidental Jandia Mar hotel was seriously good. I tracked down the chef who made it!

Prep time: 10 MinInactive time: 5 MinTotal time: 15 Min

Ingredients

• 350g of nice ripe tomatoes
• 5 fat cloves of garlic
• a pinch of salt - to taste
• 2 tablespoons of paprika
• 2 teaspoons of cumin seeds - crushed and ground slightly
• 1 or 2 chillies (depending on how hot you like it) - seeds in and chopped
• 30ml white wine vinegar
• 2 x 120ml extra virgin olive oil - you will use half at first and then the other half later on in the recipe

Instructions

You will need a hand (stick) blender and a jug

1. Score the tomatoes around the centre, put them in a small bowl and pour over boiling water.
2. Leave for 5 minutes and the skin will peel off easily. Peel the skin from the garlic and finely chop.
3. Put 120ml of oil and 15ml of white wine vinegar, and everything else into the jug and blend.
4. When you're happy that everything is blended nicely, have a taste. Add a little more of the vinegar and anything else you think it might need.
5. Once you're happy with the taste pour into a serving dish and stir in the rest of the olive oil.
6. The oil must be stirred in again just before you serve the sauce.

https://www.aglugofoil.com/2010/07/how-to-make-mojo-sauce-canarian-red.html

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