Garlic, chilli and grilled peppers give the red Canarian sauce its heat. Our step by step recipe covers the ingredients, the blending and the resting time before serving.
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.
4 min read
Photo: Johannes BornewasserMojo rojo is the red sauce from the Canary Islands. With our recipe, you're guaranteed to get it right.
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The two mojos (pronounced ‚mochos‘ – Spanish for ’sauces‘) are served in small bowls with the meal. Whilst papas arrugadas (typical Canarian potatoes with a salt crust) are dipped into the sauce whilst eating, the residents of the Canary Islands simply pour the mojos over fish and meat dishes. Both mojo sauces are usually served at room temperature.
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
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:
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
Photo: 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
Photo: 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
Photo: 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
Photo: 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
Photo: 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.
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!)
«Mojo rojo recipe - make your own red sauce from the Canary Islands»
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