Everyone who has visited Lanzarote will have tasted Mojo Rojo and Mojo Verde – the red and green sauces that accompany delicious Canarian potatoes. Here’s our recipe on how to make it.
Mojo sauces take their name from the Portuguese word “molho”, and are based on a tangy blend of garlic, oil and vinegar. Red mojo (picón) takes its colour from dried chilli peppers, while green mojo (verde) uses fresh herbs.
Every home and restaurant has a different mojo – the following recipes are merely a base for you to start experimenting with.
INGREDIENTS
- 10 garlic cloves
- 2-3 dried chillis
- 1 red pepper
- 1 green pepper
- A bunch of coriander
- ¼ tspn cumin seeds
- 2-3 tbspns white wine vinegar
- ½ tspn pimentón dulce ahumado (smoked paprika, sweet)
- 2-3 tbspns red wine vinegar
- Salt to taste
- Extra virgin olive oil
- Breadcrumbs (optional)
MOJO ROJO
- Grind 5 garlic cloves, a pinch of salt, cumin, the red pepper, pimentón and chillis in a pestle and mortar, or a blender.
- Add a dash of red wine vinegar and extra virgin olive oil to taste. Sauce can be thickened with breadcrumbs if required.
MOJO VERDE
- Wash and chop the coriander leaves. Grind 5 garlic cloves, herbs, salt, cumin and green pepper in a pestle and mortar, or a blender.
- Add a dash of white wine vinegar and extra virgin olive oil to taste.
CHEF’S TIP:
You can experiment with these recipes as you like – for example adding avocado and other herbs to the Mojo Verde for a different flavour.
The sauces go best with Canarian potatoes, but we also like it with fish and even with just a fresh roll of warm bread and a glass of good local wine to wash it down.
You can find these sauces in the supermarket of course, but they won’t taste and tangy or as fresh as a homemade sauce.
