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Mojo verde y rojo

The Mojo

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:

  1. In a mortar, crush the peeled and chopped garlic, the cumin in grains, the coarse salt and the hot peppers (deprived of their seeds).
  1. Then add the paprika and, slowly, the oil and the vinegar, until obtaining a dense mixture.
  1. 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:

  1. 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.
  1. 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

 

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