Total Time
10mins
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.

Ingredients Nutrition

Directions

  1. Using a mortar and pestle, mash the garlic, salt and cumin first.
  2. Add green pepper, cilantro and oregano and mash until combined.
  3. Add olive oil and stir well.
  4. Mix in vinegar, stirring constantly.
  5. Thin a bit with water to desired consistency.

Reviews

(5)
Most Helpful

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.

riffraff April 12, 2004

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..

dbarks July 05, 2012

Excellent. Authentic Mojo. I have passed this on to lots of friends and family who all love it aftertasting mine. Thanks.

sharonjackson June 26, 2010

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