Mojo picante, the spicy red pepper sauce is served with papas arrugadas, the wrinkly potatoes, all over the Canary Islands.
I always bring some bottles home after a holiday, but they soon run out, and its off to Brindisa at Borough Market under London Bridge Station for more.
If you fancy some authentic sauce, then try making this one. I like it as a dipping sauce with fresh crusty bread, but it would also go down really well at a BBQ.
You can also make mojo verde using coriander or parsley, and sometimes jalapeno peppers.
- 1 Large red bell pepper de-seeded and finely chopped
- 2-4 Red chilli peppers de-seeded and finely chopped
- 3 cloves Garlic peeled and minced
- 1 tsp Cumin powder
- 1 tsp Paprika
- 2 tbsp Wine vinegar
- 1 tsp Sea salt
- 2-3 tbsp Extra Virgin Olive Oil
- Using a pestle and mortar (if you have one) add the peeled garlic, salt, cumin, paprika and a drop of the olive oil.
- Grind together to make a paste. If you don’t have a pestle and mortar, add all the ingredients to a food processor, but make sure the garlic is minced well first.
- Add the chopped and de-seeded peppers to the processor, a bit at a time. Blend until smooth.
- Add the olive oil a tablespoon at a time while blending. Less olive oil means a more spicy sauce. Taste to see if you need a little more salt.
- Serve in a bowl or store in an airtight container in the fridge until ready. This will keep for up to 3 – 4 days refrigerated. Simply bring to room temperature when ready to serve.