Prep 10 mins
Cook 0 mins
Another of the many versions of mojo typical in the Canary Islands...This goes well with fish, potatoes, bread, and any kind of meat...use as a condiment or a marinade.
- 6 cloves garlic
- 1 pinch sea salt
- 1 teaspoon cumin seed
- 2 tablespoons minced green peppers
- 3 tablespoons minced cilantro
- 1⁄4 teaspoon oregano leaves
- 1⁄4 cup olive oil
- 2 -3 tablespoons red wine vinegar, to taste
- water, to thin sauce to taste
- Using a mortar and pestle, mash the garlic, salt and cumin first.
- Add green pepper, cilantro and oregano and mash until combined.
- Add olive oil and stir well.
- Mix in vinegar, stirring constantly.
- Thin a bit with water to desired consistency.
Terribly wonderful, I was eating it with a spoon it was so good. I loved your regular mojo, thought NOTHING could be better. This is fabulous on pan fried tilapia or baked catfish. I used a habanero instead of green pepper.
Great recipe! I made it exactly as the recipe described and it went perfectly with my papas arrugadas. With my later batches, I substituted the red wine vinegar for sherry and browned half of the garlic..and with the sherry, as you mentioned, I did it to taste. Now if I can just find a good recipe for ropa vieja..
Excellent. Authentic Mojo. I have passed this on to lots of friends and family who all love it aftertasting mine. Thanks.