Mojo rojo made at home in about 15 minutes

The two mojos (pronounced ‚mochos‘ – Spanish for ’sauces‘) are served in small bowls with the meal. Whilst Papas arrugadas (typical Canarian salt-crusted potatoes) are dipped into the sauce whilst eating, the Canary Islands residents simply pour the mojos over fish and meat dishes. Both mojo sauces are usually served at room temperature.

Making your own mojo rojo

Mojo rojo is relatively spicy. In Spanish, the sauce is therefore also called ‚Mojo picón‘. Its main ingredients are garlic, paprika and chilli. You’ll find out how to make our favourite mojo rojo in the following sections:

Ingredients for mojo rojo

• one cup of olive oil
• two tablespoons of wine vinegar or herb vinegar
• two to five cloves of garlic
• three to five chilli peppers
• two to three grilled peppers
• ground cumin
• paprika powder
• half a tube of tomato purée – alternatively, roasted tomatoes
• sea salt
• pepper

Mojo rojo recipe – step by step

First things first: Every family in the Canary Islands has its own mojo recipe. So there isn’t just one Mojo rojo. We’ve spent a long time tinkering with it and are sharing the editorial team’s favourite recipe below. It takes about 15 minutes in total, including all the preparation:

Step 1: Make the base

Foto: Johannes Bornewasser

Mojo rojo is best made in a blender. Pour a cup of olive oil (aceite de oliva) into the blender. Add one to two tablespoons of wine vinegar or herb vinegar (vinagre), depending on your taste. That’s it – the liquid base for your homemade mojo rojo is ready.

Step 2: Seasoning

Foto: Johannes Bornewasser

Next, to give it a spicy flavour, add three to five dried chillies (pimientos secos) to the blender, depending on their size. Add two teaspoons of paprika powder. It’s best to start with a small amount and add more later if needed.

Step 3: Add the garlic

Foto: Johannes Bornewasser

Next, add – don’t be put off by this – half to a whole head of peeled garlic to the other ingredients. Depending on the strength of the garlic and, above all, your personal taste, you can of course use a little less. It’s best to start with four to five cloves and then taste as you go along.

Step 4: Add the roasted peppers

Foto: Johannes Bornewasser

So far, the sauce is a bit too runny. We’ll change that now. The sauce is thickened with the grilled peppers and a small tin or a good half a tube of tomato purée. If you prefer a fresher flavour, replace some of the tomato purée with grilled tomatoes.

Step 5: Blend

Foto: Johannes Bornewasser

Now all the ingredients need to be blended in a food processor for several minutes – depending on the power of the appliance – until they form a purée. If the sauce turns out too thick, you can add a little more water. If it’s too runny, simply use a little more pepper.

Step 6: Season to taste

Foto: Johannes Bornewasser

Finally, season the mixture with sea salt and a pinch of cumin (comino). You can also add salt and pepper until the mojo rojo is to your taste.

All done! For the perfect flavour, you should leave the sauce to infuse for at least an hour. But please don’t forget to give it a good stir again before serving.

We hope you enjoy your meal!

More Canary Islands recipes

You really should serve both mojos together:

See also:

Mojo verde recipe – make your own green sauce from the Canary Islands

Foto: Johannes Bornewasser

Papas arrugadas – recipe for wrinkled potatoes with a salt crust

Foto: Johannes Bornewasser

Nutritional values for Mojo rojo

Mojo rojo contains approximately 440 calories, 44 grams of fat, 5.5 grams of carbohydrates and 1.5 grams of protein per 100 grams. One portion (33 grams) contains approximately 147 calories (figures are for guidance only!)