Mojo rojo, two ways
Mojo rojo is an intensely flavoured red pepper and garlic sauce from the Canary Islands. I made two simple versions using readily available red peppers: fresh and roasted.
The first is fresh, light and bold. The second is sweeter, deeper and creamier. You can easily adjust the heat of both versions to your taste.
Yield: 2 bowls of sauce, about 250 ml each.
Method
Trim and chop the fresh pepper. Blend it with the garlic, vinegar, chilli flakes, cumin, paprika and salt. Gradually pour in the olive oil and blend to your preferred consistency.
For the roasted version, halve and deseed the peppers. Roast them skin side up at 220°C for 20 to 25 minutes, until the skins are well charred. Transfer to a bowl, cover and leave for 10 minutes, then peel.
Blend the roasted peppers with the garlic, spices and vinegar. Gradually add the olive oil. For a thicker sauce, soak the bread briefly, squeeze out the excess liquid and blend it into the sauce.
Leave both sauces for at least 20 minutes so the flavours can come together. Serve at room temperature.
Serve with bread, Canarian wrinkled potatoes (papas arrugadas), roasted vegetables, fish, seafood or grilled meat.
Good to know
Peppers vary in size, so also follow the weights, which refer to whole peppers before trimming.
The fresh-pepper version is naturally juicier and may be thinner. Add olive oil gradually while checking the consistency.
Bread is optional. Start with half the stated amount and add more only if the sauce is still too thin.
Roast the garlic with the peppers for a milder, sweeter sauce. Raw garlic gives a stronger flavour.
Start with less chilli, blend, then add more if you prefer more heat.
Storage and reheating
- The sauce tastes best after a short rest. You can make it a few hours ahead and remove it from the fridge about twenty minutes before serving.
- Keep in a tightly sealed container in the fridge for three to four days. Stir thoroughly before serving.
Equipment
- bowl
- airtight container