Mojo Rojo (Canary Islands Red Sauce)
Prep 30 min Total 35 min
Mojo Rojo (Canary Islands Red Sauce) - kvalifood.com
A spiced oil emulsion from the Canary Islands built on olive oil, garlic, cumin, paprika, and dried chili peppers. Traditional versions use dried Canarian peppers (piconas/palmeras); outside the islands, guajillo or ancho chillies are the closest substitute. Always served with papas arrugadas (salt-crusted potatoes).
Makes ca. 250 ml
Ingredients
- 100 ml extra virgin olive oil
- 15 g dried mild-to-medium chillies (guajillo, ancho, or choricero)
- 4 garlic cloves
- 1 tbsp sweet (or smoked) paprika
- 1 tsp ground cumin
- 2 tbsp white wine vinegar
- salt, to taste
- 2-3 tbsp reserved pepper soaking water
Directions
Remove stems from dried chillies. Place in a small saucepan, cover with water, and boil for 15-20 minutes until soft. Let cool slightly. Reserve the cooking water. Split open and scrape out seeds. If peppers are large enough, scrape the inner flesh from the skin.
In a mortar (or blender), pound the garlic cloves with a generous pinch of coarse salt until a paste forms. Add cumin and paprika and work together briefly.
Add the pepper flesh, olive oil, vinegar, and 2 tbsp of the reserved pepper water. Blend or pound until smooth. Taste and adjust salt and vinegar. The consistency should be thick but pourable.
Notes
For more heat, leave some seeds in the chillies or add a pinch of cayenne.
The mortar method gives a rougher, more textured sauce. A blender makes it silky smooth.
Keeps refrigerated for several weeks. The oil rises to the top – stir before serving.
See Also
Daqqa (Egyptian Garlic-Vinegar Sauce)
Bisbas Ahmar (Adeni Dried Chilli Paste)
