Mojo Rojo: Canarian Red Sauce
User Reviews
5.0
15 reviews
Excellent
-
Cook Time
mins
-
Total Time
45 mins
-
Servings
8 servings
-
Calories
153 kcal
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Course
Condiments
-
Cuisine
Spanish
Mojo Rojo: Canarian Red Sauce
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Mojo rojo is flavorful and spicy Canarian red sauce that is perfect for bread and potatoes. Learn how to make mojo rojo with this easy recipe.
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Ingredients
- 2 large red bell peppers
- 1 red chili pepper with or without seeds, depending on how hot you like it
- 3 cloves garlic
- 1 slice white bread
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- 3 tbsp red wine vinegar
- 1/2 cup or 85 ml extra virgin olive oil
- 1 tsp sea salt
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Instructions
- First, preheat the oven to 400F or 200C. Place the bell peppers on the baking tray and roast for 30 minutes, giving them a half turn midway. Once cooked and cooled, deseed them. Alternatively, deseed them beforehald and place on the tray with the cut side down.
- Then, put the cooked, deseeded fresh red peppers and all the other ingredients in a blender and pulse until well blended if you want it coarse or completely pureed if you like more smooth consistency.
- Finally, add more sea salt or regular table salt to taste. Serve with bread, potatoes, veggies or protein of your choice. Enjoy!
Equipments used:
Notes
- Mojo rojo (along with mojo verde) is flavorful and spicy Canarian red sauce that is perfect for bread, Canarian potatoes, veggie sticks or any kind of protein. This quick and easy recipe requires a few simple ingredients to make this delicious sauce that everyone will love.
- Add the olive oil slowly, and keep blending while you drizzle the oil in.
- If you use dried peppers instead of fresh, you'll need to rehydrate them first. Just pop them in a bowl and cover with boiling water. Let them sit in the hot water for about 15 to 20 minutes, then drain and add them to your blender.
- Add small amounts of chili at a time so you can control the heat of your mojo sauce.
- Store your mojo sauce in the refrigerator for up to 5 days.
- If you want to preserve your red sauce, just boil your jars in water for 15 minutes, then let them cool them. Pour in your completed sauce and add a tablespoon of olive oil on top. This preserves your sauce for up to 4 weeks when kept in the refrigerator.
- You can also freeze mojo sauce for up to 3 months.
- You can use canned roasted peppers to save time.
- Switch out fresh garlic for garlic powder. You can also dial down on the garlic if you prefer.
- Switch fresh chili peppers for dried peppers if that's all you have (see notes on that above).
- Use smoked paprika for an extra smoky hit.
- You can skip the ground cumin if you don’t like it.
- Replace olive oil with avocado oil or other neutral oils of your choice.
- Replace the olive oil with a nut oil if you want a nutty undertone.
- Switch the red wine vinegar for organic apple cider vinegar with the mother for an extra healthy boost.
Nutrition Information
Show Details
Calories
153kcal
(8%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.001g
Sodium
18mg
(1%)
Potassium
99mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1110IU
(22%)
Vitamin C
47mg
(52%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.001g | 0% |
| Sodium | 18mg | 1% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1110IU | 22% |
| Vitamin C | 47mg | 52% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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