Traditional Canarian Red Sauce (Mojo Colorado)

Let’s make the classic Canarian red sauce, Mojo Colorado!

The Canary Islands are known for their unique culinary traditions, and Mojo Colorado is one of their most famous sauces. This recipe will guide you through making this flavorful condiment at home.

Ingredients:

  • 6 cloves garlic
  • 1/2 teaspoon cumin
  • Pinch of salt
  • 1/2 La Palma pepper (a large, dried chili pepper)
  • 60ml olive oil
  • 20ml vinegar (white wine vinegar is traditional)
  • Pinch of paprika

Instructions:

  1. Create a base: In a mortar and pestle, grind together the garlic, cumin, and salt until you have a smooth paste.
  2. Add pepper: Add the La Palma pepper and continue grinding until the mixture is well combined. Note: If using a dried La Palma pepper, it’s recommended to soak it in water beforehand to soften it.
  3. Blend with liquids: Stir in the paprika, olive oil, and vinegar. Adjust the amount of vinegar to taste.

Serving suggestions: Mojo Colorado is traditionally served with boiled potatoes, grilled fish, or chicken. It can also be used as a dipping sauce for bread.

Tips:

  • La Palma pepper: This large, dried chili pepper is key to the authentic flavor of Mojo Colorado. If you can’t find it, you can substitute it with a similar dried chili pepper, such as a New Mexico chili.
  • Bread soak: For an extra depth of flavor, soak a piece of stale bread in the vinegar before adding it to the sauce.
  • Customization: Adjust the amount of chili pepper to control the spice level.

Enjoy your homemade Mojo Colorado!

Additional note: Mojo Colorado is often distinguished from Mojo Picón by the use of the larger La Palma pepper. Both sauces are popular in the Canary Islands and are typically served with boiled potatoes and grilled meats.