Mojo verde in 15 minutes, the Canarian green sauce for papas
Olive oil, red wine vinegar, green pepper, garlic, parsley and coriander go into the blender in two stages. A little white bread thickens the sauce if it turns out too thin, and resting it lets the flavours settle.
Johannes Bornewasser is an author, journalist and editor-in-chief of Teneriffa News. He is regarded as a recognised expert on the Canary Islands. Bornewasser is also responsible for the editorial content of the website.
3 min read
Photo: Johannes BornewasserMojo verde is the green sauce from the Canary Islands. With our recipe, you're guaranteed to get it right.
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Canarian mojo isn’t just used with papas arrugadas. These are typical Canary Islands potatoes with a salt crust. In fact, the sauce is a real all-rounder in Canary Islands cuisine. It comes in various colours and flavours. Every family and every restaurant has its own recipe, so there isn’t just one mojo sauce. But today we’re sharing our favourite recipe for green sauce from the Canary Islands:
Mojos are usually served cold. The main ingredients are vinegar, oil and garlic. They come in a wide variety of forms and are served as a dip or even as an accompaniment to all sorts of Canary Islands dishes such as meat, fish and bread. And, of course, they go particularly well with papas.
There are two main varieties of mojo: red mojo and green mojo. The red variety is called ‚mojo picante‘ or ‚mojo picón‘. As the name suggests, it ranges from spicy to hot. The green variety is the opposite: «Mojo verde» is generally a little tangier. The manufacturer’s exact recipe is often a secret. But here you’ll find our editorial team’s absolute favourite Mojo verde:
Below, we’ll show you step by step how to make our favourite Mojo verde. It takes about 15 minutes in total, including all the preparation
Step 1: Preparations1
Wash the herbs and the pepper thoroughly. Then remove the seeds from the pepper and cut it into small pieces. You’ll also need to peel the garlic as part of the preparation.
Step 2: Make the base2
Put the red wine vinegar, the pieces of pepper, the garlic, the parsley, the coriander, the thyme and a little salt and pepper into the blender and blend everything thoroughly for several minutes – depending on the power of the appliance – until a smooth purée forms.
Step 3: Add the olive oil
Photo: Johannes Bornewasser
Now add the olive oil. Blend everything thoroughly once more, but this time a little more slowly so that the oil is gently incorporated.
Step 4: Season to taste3
Now taste and adjust the seasoning: you can add garlic, salt and pepper to taste until the mojo is just right for you
Step 5: Adjust the consistency4
If the sauce has turned out a bit too thick, you can thin it out with a little oil and a tiny bit of water. If, on the other hand, the mojo verde is too runny, add a little white bread now.
That’s it! You’ve made your own Mojo verde in no time at all. We recommend leaving the sauce to stand for a while so that the flavours can really develop. Enjoy your meal!
Mojo verde contains approximately 458 calories, 46 grams of fat, 1.5 grams of protein and 8.5 grams of carbohydrates per 100 grams. A single portion (33 grams) therefore contains around 153 calories.
«Mojo verde recipe - make your own green sauce from the Canary Islands»
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