These Canarian mojo sauces give you two options: mojo rojo, made with red pepper, paprika, and chili, and mojo verde, made with cilantro and green pepper. Both are blended with garlic, vinegar, and oil, with no cooking needed. Serve them side by side so you can spoon a little of each over potatoes, fish, or chicken.
Why You'll Love These Mojo Sauces
- Two different flavors: Choose the pepper-and-paprika mojo rojo, the cilantro-based mojo verde, or serve both.
- No stove needed: Each sauce comes together in a blender.
- Easy to serve: Put the bowls on the table for dipping or spoon the sauces over your main dish.
I first discovered these sauces in the Canary Islands, where they were served with papas arrugadas. That combination of salty potatoes and garlicky sauce inspired me to recreate both versions at home. I like being able to serve the red and green sauces together rather than having to choose just one.
Mojo, pronounced "mo-ho," is a sauce associated with the Canary Islands. In this recipe, the red mojo sauce gets its flavor from bell pepper, paprika, cumin, and chili, while the green mojo sauce combines cilantro, green pepper, and garlic. I use sunflower oil in the red version and extra virgin olive oil in the green. Beyond potatoes, they make useful accompaniments to pan-seared rockfish or grilled shrimp skewers.
Key Ingredients for Mojo Rojo Sauce and Mojo Verde Sauce
You'll find the exact measurements in the recipe card. These ingredients give each sauce its character.
- Bell peppers, paprika and chili: Red bell pepper adds sweetness to the mojo rojo, while paprika and chili bring flavor and heat. Green bell pepper gives the mojo verde a fresh, vegetal note.
- Garlic and cilantro: Garlic gives both sauces their pungent flavor, while cilantro provides the green sauce's herbal character.
- Sunflower oil and extra virgin olive oil: Sunflower oil has a milder flavor that lets the red pepper and spices stand out. Extra virgin olive oil adds its own flavor to the cilantro-based green sauce.
- Cumin, vinegar, and salt: Ground cumin adds earthy warmth, vinegar provides acidity to balance the oil, and salt brings the flavors together.
How to Make Canarian Mojo Sauces
You can find the complete printable recipe with measurements below. Here is a quick overview of how to make each sauce.
1. Combine the red sauce ingredients: Put the red bell pepper, peeled garlic, salt, paprika, ground cumin, and chili pepper into the blender.
2. Blend the mojo rojo: Add the vinegar and sunflower oil, then blend until smooth and pourable. Transfer to a separate bowl or container.
3. Combine the green sauce ingredients: Clean the blender container, then add the green bell pepper, cilantro, peeled garlic, ground cumin, and salt.
4. Blend the mojo verde: Pour in the vinegar and extra virgin olive oil. Blend until smooth, then taste and adjust the seasoning if needed.
Tips for Red Mojo Sauce and Green Mojo Sauce
- Check the consistency: Look for a smooth, pourable sauce without large pieces of garlic or pepper. If any remain, continue blending before transferring the sauce.
- Use fresh cilantro: Choose a bunch with bright leaves and remove any wilted or damaged parts before blending the green sauce.
- Adjust the heat: For a milder mojo rojo, remove the chili's seeds and inner white membranes before blending. For more heat, leave some of the membranes intact.
- Take the chill off a small portion: If refrigerated oil has firmed up, spoon out what you plan to serve and let it stand briefly, then stir. Keep the remaining sauce refrigerated.
Storage
Refrigerate both sauces promptly in clean, covered containers at 40°F (4°C) or below and use within 4 days. For longer storage, freeze in small portions. Use a clean spoon each time, and do not rely on a layer of oil to extend their storage life.
What to Serve with Red and Green Mojo Sauce
Papas arrugadas are the classic accompaniment: serve the salty, wrinkled potatoes with both sauces for dipping. You can also spoon mojo rojo over Italian grilled chicken thighs, or serve mojo verde alongside fish, shrimp, or roasted vegetables. Keep the sauces in separate bowls so everyone can choose their own combination.
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Recipe
Canarian Mojo Sauce: Mojo Rojo and Mojo Verde
Ingredients
For the mojo rojo
- ¼ red bell pepper
- 3 peeled garlic cloves
- ½ teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 chili pepper
- 1 tablespoon vinegar
- 120 ml sunflower oil
For the mojo verde
- ¼ green bell pepper
- 1 bunch cilantro
- 4 peeled garlic cloves
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 1 tablespoon vinegar
- 100 ml extra virgin olive oil
Instructions
For the mojo rojo
- Place ¼ red bell pepper , 3 peeled garlic cloves, ½ teaspoon salt, 1 teaspoon paprika, 1 teaspoon ground cumin, and 1 chili pepper in a blender.
- Add 1 tablespoon vinegar and 120 ml sunflower oil. Blend until smooth and pourable, with no large pieces of pepper or garlic remaining. Transfer to a serving bowl or covered container.
For the mojo verde
- In a clean blender container, combine ¼ green bell pepper, 1 bunch cilantro, 4 peeled garlic cloves, ½ teaspoon ground cumin, and ½ teaspoon salt.
- Add 1 tablespoon vinegar and 100 ml extra virgin olive oil . Blend until smooth and well combined. Taste and adjust the seasoning if needed, then transfer to a separate bowl or covered container.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
I love this recipe! For an extra kick, I add a pinch of cayenne pepper to the rojo mojo. Also, try blending in some roasted red peppers for a smoother texture.