Mojo (garlic and oil-based sauce)


Mojo

Mojo is native to the Canary Islands. In this archipelago, the most typical use of this sauce is as accompaniment to papas arrugadas (wrinkly potatoes).

Besides, there are two big types of this sauce: mojos verdes (green mojo sauce) and mojos rojos (red mojo sauce). The most common mojos verdes are the real mojo verde (made with green peppers), mojo de cilantro (made with coriander) and mojo de perejil (made with parsley), and they usually accompany fish dishes. As for mojos rojos, the most common is made with pimienta picona (or capsicum frutescens, a cultivar grown on the Canary Islands) and paprika, and is called mojo picón. This typical red sauce usually accompanies meat dishes.

 

Here you have a recipe to prepare mojo verde and mojo picón:

Mojo verde

Icanary mojosngredients

1 green pepper

3 tbsp water

2 tbsp vinegar

1 cup olive oil

½ bundle coriander

½ tsp cumin

6 garlic cloves, peeled

salt

 

Preparation method

  1. Chop the green pepper and the coriander.
  2. Peel the garlic and chop it into small pieces too.
  3. In a mortar, crush the peeled garlic, cumin, green pepper, coriander and salt.
  4. When you have a smooth mixture, add in the oil, vinegar and water. and stir well.

 

Mojo picón

 Ingredients

1 cup olive oil, plus some olive to fry the bread

2 tbsp vinegar

⅓ cup water

½-1 dried pepper (Spanish ñora or a dried red chile)

½ tsp cumin

1 tbsp hot pimentón (hot paprika)

6 garlic cloves, peeled

salt

3 slices of white bread

 

Preparation method

  1. Soak the dried pepper in water for half an hour.
  2. Then, chop it.
  3. Peel the garlic and chop it into small pieces.
  4. In a mortar, crush the soaked pepper, cumin, garlic, fried bread and salt.
  5. Add hot paprika and oil.
  6. Stir in the vinegar and a little water until you get a smooth mixture.
  1. Fry the bread in olive oil and let it drain on paper towels.
  2. Once it is almost cold, break up the fried slices in small pieces.

 

If you want to prepare papas arrugadas to accompany the sauces, here you have an easy recipe:

Ingredients

2 lb small Canary black potatoes, unpeeledcanary papas arrugadas

250 ml/8 fl oz water

100 g/3 oz salt

 

Preparation method

  1. Wash the potatoes thoroughly.
  2. Put them, unpeeled, in a pan.
  3. Add water, without covering the potatoes, and salt.
  4. Bring to a boil over a high heat.
  5. Then lower, covered first with a cloth and then with the lid.
  6. Cook until the water has evaporated, shaking the pan so that the potatoes become wrinkled.

Incoming search terms:

  • spanish sauces

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