Canarian Mojo Sauce Recipe
Mojo sauce is either red or green (mojo rojo and mojo verde) depending on whether it is flavoured with paprika or fresh coriander. The red form is traditionally served with small, salted potatoes while the green form is traditionally served with fish
For the mojo verde you’ll need:
- 1 whole bulb of garlic
- 1 handful of fresh coriander
- 1 teaspoon of sea salt
- 1/2 teaspoon of cumin
- 200ml of extra virgin olive oil
- 50ml of white wine vinegar
Blend everything except the coriander and olive oil together until it’s all finely chopped. Then, chop the coriander leaves by hand before slowly combining them with the mixture, gently adding the olive oil along the way.
For the mojo rojo, you’ll need:
- 1 whole bulb of garlic
- 3 dried chillies
- 1 teaspoon of sea salt
- 1/2 teaspoon of cumin
- 200ml of extra virgin olive oil
- 50ml of white wine vinegar
- 1/2 teaspoon of paprika
Allow the dried chillies to sit in just-boiled water for an hour. Then, as before, blend everything except the olive oil together – including your soaked chillies. To finish, slowly mix in your olive oil.