Mojo Rojo is the most famous Canary sauce along with Mojo Verde. Red sauce is prepared from local hot red peppers – Pimenta Picona. Depending on the amount of added peppers, it achieves different hotness. According to the piquancy, there are two names – Mojo Rojo (“moxo roxo”) is translated as Red Sauce, and Mojo Picón (“moxo pikón”) is Hot Sauce.
It appears first at the end of the 19th century. The name Mojo is derived from the Portuguese Molho, the composition and the way of preparation of which points to the affinity with Mexican, Venezuelan and Argentinean cuisine. In the 19th century, the Canary Islands had a very lively commercial and cultural exchange with Latin America, especially Venezuela. Since the 15th century, the Canary Islands have been the crossroads of many shipping routes so many countries could have been contributing its origins and habits. Today, there are about 20 slightly different recipes for Mojo Rojo.
Consumption of red Mojo sauce
It is served as a sauce for grilled and baked meat or potatoes, preferably in a clay bowl with a spoon.
On the Canary Islands, it can be bought in every supermarket, even in the gift box as a popular souvenir.
Red mojo sauce – recipe
to prepare 250g sauce, we need:
4 dried red peppers
1-2 slices of hard baguette, croissants, or a bunch of almonds
3 or 4 garlic cloves
1/4 teaspoon of ground caraway
2 teaspoons of red pepper or ground cayenne pepper
1/2 teaspoon of coarse salt
225 ml of extra virgin olive oil
60 ml of water or chicken broth
Spanish wine vinegar from Jerez
Insert 4 dried red peppers in a bowl of warm water for 15 minutes. After soaking, we remove stalks and pour water
Clean the garlic and cut into quarters
To the running blender, we add following:
Moistened peppers, caraway, garlic, red pepper or cayenne pepper, salt. Mix until a thick paste is made into which we gradually add olive oil.
Then add bread and a little water or broth and adjust the texture from a fine paste to a thicker paste.
Finally, add 1-2 teaspoons of vinegar according to your taste.
If you do not consume it immediately, pour it into a bottling jar, top with virgin olive oil, close and store in a refrigerator.