Canary Island Red Mojo Sauce Recipes

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RED AND GREEN CANARIAN MOJO SAUCES



Red and Green Canarian Mojo Sauces image

Provided by Nicola

Categories     Side Dish

Time 15m

Number Of Ingredients 16

2 large green bell peppers (roughly chopped)
1/2 cup fresh chopped coriander or parsley
4 cloves of garlic (minced)
2 teaspoons sea salt
2 tablespoons red wine vinegar
4 tablespoons olive oil
1 teaspoon ground cumin
1 slice of bread (torn into small pieces)
2 large red bell peppers (roughly chopped)
6 cloves of garlic (minced)
4 small chillies (chopped)
2 teaspoons sea salt
2 tablespoons red wine vinegar
4 tablespoons olive oil
1 teaspoon ground cumin
1 slice of bread (torn into small pieces)

Steps:

  • Place all the ingredients for the green mojo sauce or red mojo sauce into your blender or Nutribullet and blend until everything is thoroughly broken down and you've got a thick sauce. If you're using a blender, you might have to give it a bit of a shake to move the ingredients around before they'll blend properly.
  • Pour the mojo sauce into a sterilised jar and keep in the fridge for up to two months.

MOJO PICON (GARLIC SAUCE)



Mojo Picon (Garlic Sauce) image

This dish comes from the Canary Islands. It is a staple there, and goes with just about everything! Try it with "papas arrugadas" (small boiled potatoes with salt and lemon) for a Canary Island specialty! Delicious! It keeps well in the refrigerator, and is even better after a day or two. Serve at room temperature.

Provided by canarygirl

Categories     Sauces

Time 15m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 9

5 garlic cloves
1 teaspoon cumin seed
2 -3 small dried chilies
salt
3 -4 tablespoons breadcrumbs
1/2 teaspoon paprika (I like smokey)
2 -3 tablespoons red wine vinegar
4 -5 tablespoons olive oil
1/2 cup water, as needed (about)

Steps:

  • Using a mortar and pestle, mash cumin, garlic, and chilis with salt.
  • The mixture should be mashed well.
  • Add paprika, vinegar and oil, and continue to blend.
  • Add bread crumbs and mash.
  • Gradually add water until desired consistency is reached.
  • Serve with Spanish cheese (Majorero is nice), or over boiled potatoes, with crusty french bread, on fried fish, Anything goes!

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