Mojo Rojo Sauce (with Paprika & Guindilla Peppers)
FOR THE MOJO ROJO RECIPE CLICK HERE!
GARLIC ALERT!!!!
Ingredients
6 cloves garlic, peeled
1 teaspoon sea salt
1 teaspoon cumin seeds
2 teaspoons Spanish smoked paprika ( sweet pimenton )
2 dried guindilla pepper, or other dried chili pepper
120ml cup Spanish extra-virgin olive oil
2 teaspoons sherry-wine vinegar
Directions
1. Mash the garlic and salt to a smooth paste. Add cumin, paprika, and chili; mash until well combined.
2. Slowly drizzle in olive oil while continuing to mash, until all the olive oil is absorbed.
3. Slowly mix in 2 teaspoons water and vinegar, stirring continually as it will emulsify.
Keep at room temperature until ready to serve.
This makes 120ml of sauce, enough for 2 people if served in bowls, or 4 if drizzled over food.
A little goes a long way! It's quite a strong sauce.
GARLIC ALERT!!!!
While looking for recipes for Guindilla peppers, I came across a great looking recipe for salt wrinkled potatoes with Mojo sauces on a blog called tastespotting.com. It reminded me of a Moro's recipe I had seen & sounded intriguing,...
I did some research and tried out a batch of this deep red garlicky sauce. It should come with a garlic warning... Very tasty, but not a good idea for a first date.... It might be your last.
So, Mojos are classic sauces from the Canary Isles.
Mojo means sauce.
Mojo Rojo (red) are normally spicy, with the rojo referring to red chilies
Mojo Verde (green) is flavoured with corriander or green peppers
Mojo Hervido (boiled), is made from lemons with cinnamon, lemon, paprika, cumin... all sorts of things. Delicious!
There are dozens of variations on a theme. They are essentially garlicky, spicy sauces with a main flavour added by herbs such as coriander (cilantro), or spices like cumin. They are often used alongside potatoes or grilled meats.
I will post recipes for other Mojos as I try them, in the meantime I hope you enjoy this one.
Ingredients
6 cloves garlic, peeled
1 teaspoon sea salt
1 teaspoon cumin seeds
2 teaspoons Spanish smoked paprika ( sweet pimenton )
2 dried guindilla pepper, or other dried chili pepper
120ml cup Spanish extra-virgin olive oil
2 teaspoons sherry-wine vinegar
Directions
1. Mash the garlic and salt to a smooth paste. Add cumin, paprika, and chili; mash until well combined.
2. Slowly drizzle in olive oil while continuing to mash, until all the olive oil is absorbed.
3. Slowly mix in 2 teaspoons water and vinegar, stirring continually as it will emulsify.
Keep at room temperature until ready to serve.
This makes 120ml of sauce, enough for 2 people if served in bowls, or 4 if drizzled over food.
A little goes a long way! It's quite a strong sauce.
The original recipe called for 8 cloves garlic which, while tasty, I found a bit overpowering. I could still taste it the following evening!
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