Canarian Mojo Sauce: Mojo Rojo and Mojo Verde
Two no-cook Canarian sauces made in a blender: mojo rojo with red pepper, paprika, and chili, and mojo verde with cilantro and green pepper. Serve alongside papas arrugadas, fish, or chicken.
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
Keep the colors separate: Clean the blender container and blades between sauces so the red mixture does not discolor the mojo verde.
Choose the right container: If using an immersion blender, use a tall, narrow container that keeps the ingredients close to the blades.
Store promptly: Refrigerate in covered containers at 40°F (4°C) or below and use within 4 days. Freeze small portions for longer storage.
Nutrition
Calories: 468kcal | Carbohydrates: 4g | Protein: 1g | Fat: 51g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 40g | Sodium: 586mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 657IU | Vitamin C: 34mg | Calcium: 22mg | Iron: 1mg
