Mojo Rojo

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Total Time
15mins
Prep
15 mins
Cook
0 mins

Mojo is a type of sauce; different versions are served all over the Spanish-speaking world. This one comes from the Canary Islands of Spain, where no table would be complete without a bowl of mojo on it. Mojo is eaten on everything and at every meal and is the perfect complement to grilled fish and egg dishes. The consistency and pungency can be adjusted to you liking, and the sauce varies from place to place, but the basis is always peppers, both sweet and pungent. This is a very simple recipe, easy enough for the beginner cook. From Eating Well.

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Ingredients

Nutrition

Directions

  1. Put vinegar, oil, garlic, cumin seeds and oregano in a blender; pulse until well blended.
  2. Add bell pepper and almonds; pulse until completely pureed.
  3. Add bread, paprika, cayenne and salt; pulse until smooth.
  4. If the sauce seems thick, thin with a little water.
  5. Note: Mojo will keep, covered in the refrigerator for up to 4 days.
  6. If it separates a little, drain off liquid.
Most Helpful

5 5

This is very easy to make and tastes just like the mojo rojo that we got in Tenerife - and FAR better than the ones that we bought in the supermarkets over there!! The only thing we found was that I would use a lot less salt next time as we found it too salty for our taste. It was delicious on potatoes cooked without salt though - and we still enjoyed it all, none was left!! I will add this to my cookbook and will definitely make again!!

5 5

I also made and reviewed the Mojo Verde and I cannot make up my mind which one I like best. This is another good sauce and easy to make. Had this with our breakfast omelette, it does wake you up! I am sure it will be good with fish, chicken and other meats and I look forward having it with potatoes like the Verde version.

4 5

Goes nicely with papas arrugadas.