Mojo Rojo (Quick Canarian Red Sauce)
A tasty tangy fresh sauce from the Canaries, this wonderful quick recipe keeps it authentic and is perfect served alongside other Canarian sauces, with papas arrugadas, for mopping up bread with, or as a dip or condiment that's a bit different.
Servings: 4 people
Calories: 172kcal
Equipment
- 1 blender (or food processor or stick blender)
- 1 sharp knife
- 1 chopping board
Ingredients
- 3 cloves garlic Use large cloves or four medium
- ½ red bell pepper Use a small or medium-sized pepper
- 1½ Tablespoons red wine vinegar
- 1 teaspoon sea salt Can substitute with kosher salt of half a teaspoon table salt.
- 1 teaspoon ground cumin
- 2 teaspoons smoked paprika Pimentón de la Vera Dulce would be ideal
- ⅓ cup olive oil Virgin, refined or pure.
Instructions
- Peel the garlic. Chop the bell pepper in half and remove the seeds, pith and stem.
- Add all the ingredients to a small blender or processor bowl.
- Process until smooth. Taste and adjust salt and add up to half a tablespoon more of vinegar if needed.
- Serve right away or cover and chill in the refrigerator until needed.
Notes
If you don't have a blender or food processor you can also use an immersion blender or make it a chunky sauce using a mortar and pestle.
Will keep for up to four days in the refrigerator or three months in the freezer.
Nutrition
Serving: 0.25cups | Calories: 172kcal | Carbohydrates: 2g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 585mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 965IU | Vitamin C: 20mg | Calcium: 13mg | Iron: 1mg