The Mojo
The mojo is a traditional Canarian sauce, very used as a condiment for example with the papas arrugadas (Canarian potatoes)
There are two types of Mojo: red and green.
The main ingredient of the sauce is olive oil, in the green mojo, it mixes with parsley and coriander (used a lot to accompany the fish), in the mojo rojo mixes with paprika and is generally used with meat dishes.
Preparation
Mojo Rojo or Picón (Red or Spicy Sauce)
INGREDIENTS:
1 garlic head, 2 fresh hot peppers, 1 teaspoon of cumin in grains, 1 teaspoon of paprika, 4 tablespoons of vinegar, 15 tablespoons of olive oil and coarse salt, according to taste.
PREPARATION:
- In a mortar, crush the peeled and chopped garlic, the cumin in grains, the coarse salt and the hot peppers (deprived of their seeds).
- Then add the paprika and, slowly, the oil and the vinegar, until obtaining a dense mixture.
- You can dilute the dough, according to taste, with a cup of water.
The “mojo”, so prepared, can be kept in the fridge for a few months.
It is possible to obtain a milder red “mojo”, using sweet peppers instead of spicy ones.
Mojo Verde (Coriander Green Sauce)
INGREDIENTS:
1 garlic head, 3 green peppers, 1 teaspoon of cumin in grains, 1 coriander tuft, 4 tablespoons of vinegar, 15 tablespoons of olive oil and salt, according to taste.
PREPARATION:
- In a mortar, crush the peeled and chopped garlic, the cumin in grains and the coarse salt. Then add the crushed peppers and coriander, continuing to crush.
- Finally mix with oil, vinegar and a little water, depending on the desired consistency.
The “mojo”, so prepared, can be kept in the fridge for a few months.
As a variant, you can substitute the parsley instead of the coriander
