Mojo (garlic and oil-based sauce)

Mojo (garlic and oil-based sauce)

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 meatdishes.

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

Mojo (garlic and oil-based sauce)
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    Mojo verde
  • 1 green pepper
  • 3 tbsp water
  • 2 tbsp vinegar
  • 1 cup olive oil
  • ½ bundle coriander
  • ½ tsp cumin
  • 6 garlic cloves, peeled
  • salt
  • Mojo picón
  • 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
  • papas arrugadas
  • 2 lb small Canary black potatoes, unpeeledcanary papas arrugadas
  • 250 ml/8 fl oz water
  • 100 g/3 oz salt


  1. Mojo verde
  2. Chop the green pepper and the coriander.
  3. Peel the garlic and chop it into small pieces too.
  4. In a mortar, crush the peeled garlic, cumin, green pepper, coriander and salt.
  5. When you have a smooth mixture, add in the oil, vinegar and water. and stir well.
  6. ---MOJO PICON---
  7. Soak the dried pepper in water for half an hour.
  8. Then, chop it.
  9. Peel the garlic and chop it into small pieces.
  10. In a mortar, crush the soaked pepper, cumin, garlic, fried bread and salt.
  11. Add hot paprika and oil.
  12. Stir in the vinegar and a little water until you get a smooth mixture.
  13. Fry the bread in olive oil and let it drain on paper towels.
  14. Once it is almost cold, break up the fried slices in small pieces.
  15. ------PAPAS ARRUGADAS----
  16. Wash the potatoes thoroughly.
  17. Put them, unpeeled, in a pan.
  18. Add water, without covering the potatoes, and salt.
  19. Bring to a boil over a high heat.
  20. Then lower, covered first with a cloth and then with the lid.
  21. Cook until the water has evaporated, shaking the pan so that the potatoes become wrinkled.

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