Canary Island Red Mojo Sauce Recipes

RED AND GREEN CANARIAN MOJO SAUCES

Steps:

• Place all the ingredients for the green mojo sauce or red mojo sauce into your blender or Nutribullet and blend until everything is thoroughly broken down and you've got a thick sauce. If you're using a blender, you might have to give it a bit of a shake to move the ingredients around before they'll blend properly.
• Pour the mojo sauce into a sterilised jar and keep in the fridge for up to two months.

MOJO PICANTE, SPANISH RED PEPPER SAUCE

Steps:

• Using a pestle and mortar (if you have) add the peeled garlic, salt, cumin, paprika and a drop of the olive oil. Grind together to make a paste. If you don't have a pestle and mortar, add all the ingredients to a food processor, but make sure the garlic is minced well first.
• Add the chopped and de seeded peppers to the processor, add a bit at a time. Blend until all smooth.
• Add the olive oil. Blend. Taste to see if you need a little more salt.
• Serve in a bowl or store in an air tight container in the fridge until ready. This will keep for up to 3 - 4 days refrigerated. Simply bring to room temperature when ready to serve.

CANARY ISLAND RED MOJO SAUCE

Steps:

• Blend the bell peppers, garlic, paprika, cilantro, olive oil, chile pepper, and bread in a blender until liquefied.

MOJO PICON (GARLIC SAUCE)

Steps:

• Using a mortar and pestle, mash cumin, garlic, and chilis with salt.
• The mixture should be mashed well.
• Add paprika, vinegar and oil, and continue to blend.
• Add bread crumbs and mash.
• Gradually add water until desired consistency is reached.
• Serve with Spanish cheese (Majorero is nice), or over boiled potatoes, with crusty french bread, on fried fish, Anything goes!

MOJO PICON RECIPE (HOW TO MAKE MOJO PICON)

Steps:

• Remove the stems and seeds from the dried peppers. Set them into a bowl and cover them with very hot water. Allow to rehydrate for 15-20 minutes, or until they are very soft. Drain the water and set the peppers into a food processor
• Add the garlic, torn bread, paprika, cumin, vinegar and salt to taste.
• Process the mixture until well combined.
• Pour in the olive oil a bit at a time while processing until the mojo sauce thickens up to a chili paste.
• Add 1/4 water and process until smooth. For a thinner sauce, add another 1/4 cup water and process to your preference.
• Adjust for salt and vinegar, and serve.