Mojo, the traditional sauce of the Canary Islands

Ingredients for mojo rojo:
  • 3 fresh or dried red pointed peppers
  • 3 cloves of garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon pimentón de la Vera
  • 50 ml white wine vinegar
  • 150 ml olive oil
  • Salt to taste
Ingredients for mojo verde:
  • 1 fresh green pointed pepper
  • 1 bunch of fresh cilantro
  • 3 cloves of garlic
  • 1 teaspoon ground cumin
  • 50 ml white wine vinegar
  • 150 ml olive oil
  • Salt to taste
  • 1 hot green chili pepper (optional)
  1. Prepare mojo rojo:

    Roast the fresh, pointed peppers until blackened and allow to cool. Scrape off the skin and remove the seeds. If using dried peppers, soak them for 15 minutes in hot water. Remove the seeds. Cut the peppers into pieces.

    Peel and chop the garlic cloves.

    Place the peppers, garlic, cumin and pimentón in a mortar and pound to a fine paste. You can also do this using a blender. Gradually add the oil and vinegar. Mix until smooth and season with salt.

    For mojo picón, add 1 hot chili pepper to the preparation.

    SG Mojo Rojo Verde 10
  2. Ingredients for mojo verde:

    Remove the seeds from the green pointed pepper and chop it coarsely. Do the same with the chili pepper, if using.

    Coarsely chop the cilantro. Peel and chop the garlic cloves.

    Place the green pepper, chili pepper, cilantro, garlic, and cumin in a mortar and pound to a fine paste. You can also do this using a blender. Gradually add the oil and vinegar. Blend until smooth and season to taste with salt.

    SG Mojo Rojo Verde 8

Mojo is very similar to the sauces from Mexico and other Latin American countries. Serve mojos from the Canary Islands with delicious tacos.

Tacos with carne asada 

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