Sauces & basics
Canarian mojo
A typical sauce from the Canary Islands, made with garlic, cumin, paprika and vinegar, in a spicy red version or a green version with coriander. It goes with papas arrugadas, grilled meats and fish.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Nutrition facts
196 kcal per serving
- Protein
- 1.2 g
- Carbohydrates
- 1.6 g
- of which sugars
- 0.4 g
- Fat
- 20.4 g
- of which saturated fat
- 3.1 g
- Fiber
- 0.6 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Peel the garlic and crush it in a mortar with a pinch of salt until you get a smooth paste.
- Add the seeded, finely chopped peppers, then the cumin and paprika, and keep working until the paste is even.
- Gradually incorporate the olive oil while stirring, then the vinegar and water to loosen the sauce.
- For the green mojo, replace the peppers with chopped fresh coriander and parsley leaves, and blend instead of crushing if you prefer a finer texture.
- Let it rest for an hour in the fridge before serving so the flavours can develop.
Variations and tips
Green mojo. Replace the red peppers with a large handful of fresh coriander and add a little parsley for a fresher sauce.
More ideas
Spain
Spain
Spain
Spain
Spain
Spain
Spain
Spain
Original Ecomely recipe.