Authentic recipe for the typical spicy red sauce of the Canary Islands

In previous posts we have talked about the delightments of Canarian cuisine, a perfect reason to visit this paradise in the middle of the Atlantic Ocean.

On this occasion we want you to become a chef and teach you how to make the most famous sauce from the Canary Islands from home. This spicy red sauce is known as ‘Mojo Rojo‘, and it is widely used in dishes such as wrinkled potatoes, blanched toasted meal on white, cured, and semi-cured cheese, and also with seafood.

Recipe: How to make authentic red mojo (Mojo Rojo)

Red mojo, or mojo rojo, is an iconic sauce from the Canary Islands. This versatile, flavour-packed condiment has captured the hearts of food enthusiasts worldwide, bringing a taste of the Canary Islands to kitchens everywhere. Whether served with papas arrugadas (wrinkled potatoes), grilled meats, or seafood, mojo rojo adds a vibrant, spicy twist to any dish. In this article, we’ll delve deeper into the origins of red mojo, its traditional preparation methods, and creative ways to use it beyond the kitchen table.

In addition to cheese and wrinkled potatoes, mojo is an excellent companion for different many types of meat, or even as a snack with bread. We want to see how you combine it! Don’t forget to tell us the result in the comments or share your photos and tag us on social media with the hashtag #TeideByNight.

What is red mojo (Mojo Rojo)?

Mojo rojo, translated as “red sauce,” is a traditional Canarian condiment made from a mix of simple yet bold ingredients, including red peppers, garlic, olive oil, vinegar, and spices. Its distinctive colour comes from dried or fresh red peppers, which give it a slightly smoky and spicy flavour.

Why is red mojo so popular?

1. Versatility: Perfect for dipping, marinating, or drizzling.
2. Simplicity: Requires minimal ingredients and no cooking.
3. Authenticity: It’s a taste of the Canary Islands that’s easy to recreate.

The history of mojo rojo

The roots of red mojo trace back to the Canary Islands’ diverse culinary heritage, influenced by Spanish, African, and Latin American cultures. The arrival of red peppers in the Canary Islands, following the Columbian Exchange, gave rise to this vibrant sauce, which locals adapted to suit their own culinary traditions.

Historically, mojo sauces, both green and red, were prepared in stone mortars, where ingredients were ground into a paste. Over time, mojo rojo has become a beloved staple in Canarian households, served with everything from papas arrugadas to grilled fish and roasted vegetables.

Ingredients for authentic mojo rojo

Making red mojo at home is straightforward, and most of the ingredients are pantry staples. Here’s what you’ll need:

• 2-3 dried red peppers (or 1 tablespoon of smoked paprika as a substitute)
• 4-5 garlic cloves
• 1 teaspoon of cumin seeds
• 1 teaspoon of sea salt
• 3 tablespoons of red wine vinegar
• 1/2 cup of extra virgin olive oil
• 1 slice of bread (optional, for a thicker consistency)
• 1 teaspoon of chili powder (optional, for extra heat)

Step-by-Step red mojo recipe

1. Prepare the peppers: If using dried red peppers, soak them in warm water for about 20 minutes to soften. Remove seeds and stems.
2. Blend the base: In a food processor, combine the garlic, cumin seeds, soaked peppers, and salt. Blend into a smooth paste.
3. Add the liquids: Slowly drizzle in the olive oil and vinegar while blending, ensuring a creamy consistency.
4. Adjust the spice: Add chili powder or adjust the salt and vinegar levels to suit your taste.
5. Thicken if desired: Add a small piece of soaked bread to the mix and blend again for a richer, thicker sauce.

Tips for the perfect mojo rojo

1. Use high-quality olive oil for a silky finish.
2. Experiment with peppers: Smoked paprika or roasted red peppers can enhance the flavour.
3. Balance the vinegar: Red mojo should have a tangy kick but not overpowering acidity.
4. Make it fresh: Prepare the sauce close to serving time for the best flavour.

Creative uses for red mojo

While red mojo is traditionally paired with papas arrugadas, its versatility opens up endless culinary possibilities. Here are some creative ideas:

1. As a Marinade: Use mojo rojo as a marinade for chicken, beef, or pork to infuse them with a smoky, spicy flavour.
2. With Grilled Vegetables: Drizzle over roasted or grilled vegetables for a flavourful boost.
3. Dipping Sauce: Serve with crusty bread, fried calamari, or raw vegetable sticks.
4. Pizza Sauce: Replace traditional tomato sauce with red mojo for a Canary Islands twist.
5. Seafood Companion: Pair with grilled prawns, octopus, or cod for an authentic Canarian meal.

Bringing the Canary Islands to Your Kitchen

Making red mojo at home is more than just preparing a sauce; it’s about embracing the culinary traditions of the Canary Islands. Whether you’re serving it with classic papas arrugadas or experimenting with new dishes, mojo rojo is guaranteed to elevate your meals with its bold flavours.

Next time you’re hosting a dinner party or simply looking to spice up your weekly menu, give this authentic recipe a try. Let the vibrant taste of red mojo transport you to the sun-soaked landscapes of Tenerife, one delicious bite at a time.

Plan your trip to Tenerife

If you plan to come on holiday to Tenerife you will have the opportunity to taste the authentic flavor of Canarian cuisine in a paradisiacal enclave. In addition, you can will be able to experience various outdoor activities, and put the finishing touch to your adventure with the guided tour ‘Teide By Night’. We guarantee you will not regret!.

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