How to make mojo? – If you’ve ever visited the Canary Islands you can’t go around ‘the’ signature sauce of the islands, mojo. In this article we discussed what mojo is. The two main variants are the green one (mojo verde) and the red one (mojo rojo). The red is a little bit more spicy than the very soft green one and if you want to make these sauces for back home as a tapa on a piece of bread or with your fish or potatoes, here’s how to do just that!
How to make mojo verde (the green one)
We need: a bunch of coriander and a half bunch of parsley, 8 to 10 garlic cloves, 2 tablespoons of cumin seeds, a handful of coarse salt, 15 tablespoons of olive oil (virgen) and 2 tablespoons of wine vinegar. Optional: a green pepper.
Preparation: chop the parsley and the coriander fine and crush them together with the garlic cloves and the coarse salt in a mortar to a more or less homogeneous mixture. Remove the longer stalks and mix in the olive oil and wine vinegar. Finished.
How to make mojo rojo (the red one)
We need: 8 to 10 garlic cloves, 2 red peppers, 1 tablespoons of cumin seeds, 1 tablespoon of sweet peppers, 15 tablespoons of olive oil (virgin), half a tablespoon of coarse salt and 1 tablespoon wine vinegar. Optional: a red pepper.
Preparation: peel the garlic cloves into a mortar, add the pepper, but first remove the seeds, and add a tablespoon of cumin seeds. Crush and stir to a more or less homogeneous mixture and then pass the olive oil and wine vinegar through.
Aioli is also a variant based on garlic that is served with salads, cold meat, fish, pasta salads and as a tapa with bread. It is white of color but also tastes delicious. In addition, there are other species such as the picón (spicy version), cilantro (coriander) and perejil (parsley). There are also special sauces for fish and mojo Palmero is a specialty of the island of La Palma. And so every island, region and even family has its own mojo specialty…
Did you made your own recipe of the sauce? Share it with us in our facebookgroup!