Mojo Rojo Recipes

CANARY ISLAND RED MOJO SAUCE

Steps:

• Blend the bell peppers, garlic, paprika, cilantro, olive oil, chile pepper, and bread in a blender until liquefied.

MOJO PICON RECIPE (HOW TO MAKE MOJO PICON)

Steps:

• Remove the stems and seeds from the dried peppers. Set them into a bowl and cover them with very hot water. Allow to rehydrate for 15-20 minutes, or until they are very soft. Drain the water and set the peppers into a food processor
• Add the garlic, torn bread, paprika, cumin, vinegar and salt to taste.
• Process the mixture until well combined.
• Pour in the olive oil a bit at a time while processing until the mojo sauce thickens up to a chili paste.
• Add 1/4 water and process until smooth. For a thinner sauce, add another 1/4 cup water and process to your preference.
• Adjust for salt and vinegar, and serve.

MOJO PICANTE, SPANISH RED PEPPER SAUCE

Steps:

• Using a pestle and mortar (if you have) add the peeled garlic, salt, cumin, paprika and a drop of the olive oil. Grind together to make a paste. If you don't have a pestle and mortar, add all the ingredients to a food processor, but make sure the garlic is minced well first.
• Add the chopped and de seeded peppers to the processor, add a bit at a time. Blend until all smooth.
• Add the olive oil. Blend. Taste to see if you need a little more salt.
• Serve in a bowl or store in an air tight container in the fridge until ready. This will keep for up to 3 - 4 days refrigerated. Simply bring to room temperature when ready to serve.

FAVORITE MOJO ROJO SAUCE

Steps:

• Place the whole red pepper over the open flame on gas stove or in a hot, heavy pan. Use tongs to rotate and char on all sides. Place in a bowl and cover with plastic wrap.
• Toast the chili pepper. If using open flame, hold pepper slightly over heat and toast like you would a marshmallow. This only takes a few seconds. If using a pan, set over medium heat and lightly press chile against the bottom of the pan. Cook until toasted, about 3 minutes, turning occasionally. Remove from pan and let cool.
• Once bell pepper has cooled, use a clean paper towel to carefully remove the skin and darkest, blistered parts and discard. Seed and chop into large pieces.
• Break the chile pepper into smaller pieces and add it along with the bell pepper, garlic, cumin and paprika to a blender or small food processor. Pulse until chopped. Add olive oil and puree until there are no large pieces and mixture is pretty smooth. Stir in vinegar and salt.

MOJO ROJO

Steps:

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

MOJO ROJO

Steps:

• Using a mortar and pestle, mash the garlic and salt to a smooth paste. Add cumin, pimenton, and chile pepper; mash until well combined. Slowly drizzle in olive oil while continuing to mash, until all the olive oil is absorbed.
• Turning the pestle in a slow, circular motion around the mortar, drizzle in 2 teaspoons water and vinegar. Keep at room temperature until ready to serve.

MOJO ROJO

Steps:

• Process 8 garlic cloves, 2 dried guindilla or New Mexico chiles, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, and 1 teaspoon kosher salt in a food processor, occasionally scraping down sides of bowl, until a smooth paste forms. With machine running, drizzle in 1 cup extra-virgin olive oil and process until well blended. Add 1 teaspoon Sherry vinegar and 1 teaspoon water and process to blend. Season with salt.