Mojo Rojo: Canarian Red Sauce
User Reviews
5
-
Cook Time
45 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
153 kcal
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Course
Condiments
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Cuisine
Spanish
Mojo Rojo: Canarian Red Sauce
Description
Mojo Rojo starts by roasting large red bell peppers to develop a sweet, smoky base. These are combined with a fresh red chili, garlic cloves, soaked white bread, sweet paprika, ground cumin, red wine vinegar, olive oil, and sea salt. The ingredients are blended to either a coarse or smooth consistency depending on preference. The roasting brings out natural sweetness, while the chili and spices add warmth and complexity.
This sauce's rich flavor and bright color make it suitable as a condiment alongside Canarian potatoes, bread, or grilled meats. It can be stored refrigerated for several days or preserved via boiling jars with olive oil. Optional ingredient swaps and adjustments allow flexibility in heat level and flavor nuances.
Using quality fresh ingredients and drizzling olive oil slowly during blending help achieve the best texture and taste. The sauce's utility across dishes highlights its role as a flavorful accompaniment in Canarian cuisine.
Ingredients
- 2 red bell pepper large
- 1 red chili pepper with or without seeds, depending on how hot you like it
- 3 cloves garlic
- 1 lice white bread
- 1 tsp paprika sweet
- 1/2 tsp cumin ground
- 3 tbsp red wine vinegar
- 1/2 cup or 85 ml extra virgin olive oil
- 1 tsp salt sea salt
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!
Notes
- Roast fresh red bell peppers or deseed before roasting for ease.
- Add olive oil gradually during blending to achieve desired sauce texture.
- Control the heat by adjusting chili quantity and type.
- Store mojo sauce refrigerated up to 5 days or preserve in sterilized jars with olive oil for up to 4 weeks.
- Freeze sauce for up to 3 months if needed.
- Substitute dried peppers by rehydrating before use or canned roasted peppers to save time.
- Adjust garlic, paprika, cumin, and vinegar variations to suit taste preferences.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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