Mojo Rojo

Name: Mojo Rojo
Prep time: 15 min
Total time: 15 min
Yield: 1 3/4 cups
Ingredients: 2 tablespoons cider vinegar or 2 tablespoons wine vinegar; 2 tablespoons extra virgin olive oil; 6 garlic cloves, crushed and peeled; 1 teaspoon cumin seed, toasted; 1/2 teaspoon dried oregano; 2 cups diced red bell peppers (1 1/2 medium); 2 teaspoons sliced almonds, toasted; 3 slices French bread, 1/2 inch thick each, lightly toasted and cubed; 2 tablespoons sweet paprika; 1/2 teaspoon cayenne pepper, to taste; 1/2 teaspoon salt, to taste

Submitted by Bev I Am

"Mojo is a type of sauce; different versions are served all over the Spanish-speaking world. This one comes from the Canary Islands of Spain, where no table would be complete without a bowl of mojo on it. Mojo is eaten on everything and at every meal and is the perfect complement to grilled fish and egg dishes. The consistency and pungency can be adjusted to you liking, and the sauce varies from place to place, but the basis is always peppers, both sweet and pungent. This is a very simple recipe, easy enough for the beginner cook. From Eating Well."

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Ready In:: 15mins
Ingredients:: 11
Yields:: 1 3/4 cups

ingredients

2 tablespoons cider vinegar or 2 tablespoons wine vinegar
2 tablespoons extra virgin olive oil
6 garlic cloves, crushed and peeled
1 teaspoon cumin seed, toasted
¹⁄₂ teaspoon dried oregano
2 cups diced red bell peppers (1 1/2 medium)
2 teaspoons sliced almonds, toasted
3 slices French bread, 1/2 inch thick each, lightly toasted and cubed
2 tablespoons sweet paprika
¹⁄₂ teaspoon cayenne pepper, to taste
¹⁄₂ teaspoon salt, to taste

directions

Put vinegar, oil, garlic, cumin seeds and oregano in a blender; pulse until well blended.
Add bell pepper and almonds; pulse until completely pureed.
Add bread, paprika, cayenne and salt; pulse until smooth.
If the sauce seems thick, thin with a little water.
Note: Mojo will keep, covered in the refrigerator for up to 4 days.
If it separates a little, drain off liquid.

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Reviews

This is very easy to make and tastes just like the mojo rojo that we got in Tenerife - and FAR better than the ones that we bought in the supermarkets over there!! The only thing we found was that I would use a lot less salt next time as we found it too salty for our taste. It was delicious on potatoes cooked without salt though - and we still enjoyed it all, none was left!! I will add this to my cookbook and will definitely make again!!

kirktonlass
I also made and reviewed the Mojo Verde and I cannot make up my mind which one I like best. This is another good sauce and easy to make. Had this with our breakfast omelette, it does wake you up! I am sure it will be good with fish, chicken and other meats and I look forward having it with potatoes like the Verde version.

PetsRus
Goes nicely with papas arrugadas.

rosslare
I lived in the Canary Islands and nothing I had there could compare to this recipe. This is the only recipe I will use in future!

Steve Barrett
this was great made it and served with chiken cooked with fresh lemon and lime and panchetta also of course with "caneries potatoes" mmmmm yummy

Katy Cakey

RECIPE SUBMITTED BY

Bev I Am

United States

I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.

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