Mojo, the traditional sauce of the Canary Islands
Mojo, the traditional sauce of the Canary Islands, can be found on any dinner table. Mojo comes in different colors and flavors. Red and green mojo are the best known, but there are many other versions of this versatile sauce. One thing is for sure, once you've tasted mojo, you will ask for more.
Mojo
Mojo is the name given to a range of cold sauces that can be eaten with all kinds of dishes in the Canary Islands. The word mojo is of Portuguese origin and means sauce. Every household has its own recipes, but the ingredients are usually the same. Mojos are eaten at any time of the day with any type of food. The most common mojos are the red and the green.
Mojo rojo
Mojo rojo or red mojo is the most popular sauce in the Canary Islands. It is made with fresh or dried red pointed peppers, garlic, vinegar and oil. Red mojo has an intense flavor and is eaten mainly with meat dishes and papas arrugadas.
Mojo picón
Red mojo can be made hot by adding spicy chili peppers. The sauce is then called mojo picón. It is mainly eaten with grilled meats and octopus.
Mojo verde
Mojo verde or green mojo is a refreshing sauce with a unique flavor. It is made with fresh green peppers, cilantro, garlic, vinegar and oil. Sometimes the cilantro is replaced with parsley or a combination of the two. Mojo Verde has many uses. This delicious sauce is most often served with fish and vegetables.
Other mojos
The range of mojos that are typical of the Canary Islands does not end here. There are also mojos with cheese, with almonds, with tomatoes and even with saffron or cumin. They are not as widely used as the red and green mojos, but each adds its own distinctive taste to the dish.
Recipes
No exact recipe exists for the various Canarian mojos. I tried different versions of mojo rojo and mojo verde, some more delicious than others. Use the recipes as a base and add your own touch. Mojos are traditionally made with a mortar and pestle, but a hand blender or mixer works equally well.
Mojo rojo and mojo verde will keep in the refrigerator in a sealed jar for up to a week.
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)
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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]()
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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]()
