Mojo verde in 15 minutes, the Canarian green sauce for papas

Canarian mojo isn’t just served with papas arrugadas – the typical Canary Islands salt-crusted potatoes. 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 – delicious sauces 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:

Ingredients for Mojo verde

• 150 ml olive oil
• 60 ml red wine vinegar
• one green pepper
• 8 to 10 garlic cloves
• two bunches of fresh parsley
• two bunches of fresh coriander
• thyme
• Sea salt
• Pepper
• White bread

Mojo verde recipe – step by step

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

Foto: 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!

More Canary Islands recipes

You really should serve both mojos together:

See also:

Mojo rojo recipe – make your own spicy 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 verde

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.