Mojo Rojo (Canaries Red Sauce) is a traditional Spanish (from the Canary islands) recipe for a garlicky red pepper sauce based on red bell peppers that's traditionally served with papas arrugadas (wrinkly potatoes). The full recipe is presented here and I hope you enjoy this classic Spanish version of: Mojo Rojo (Canaries Red Sauce).
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Mojo Rojo is a vibrant, garlicky red pepper sauce from the Canary Islands, commonly served with papas arrugadas (wrinkled potatoes), grilled meats, and fish. It is a cold sauce made by blending red peppers, garlic, olive oil, vinegar, cumin, and smoked paprika, offering a smoky, tangy, and slightly spicy flavour profile.
Ingredients:
3 large garlic cloves
½ medium-sized red bell pepper
1½ tbsp red wine vinegar
1 tsp sea salt
1 tsp ground cumin
2 tsp smoked paprika
120ml extra-virgin olive oil
Method:
Peel the garlic. Cut the bell pepper in half and remove the seeds, pith and stem.
Add all the ingredients to a small blender or food processor bowl.
Pulse to chop, then process until smooth. Taste and adjust salt and add up to half a tablespoon extra vinegar if needed.
Serve right away or cover with clingfilm and chill in the refrigerator until needed.
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