It is almost impossible to eat out in the Canary Islands and not be offered Papas Arrugadas, served with mojo rojo and mojo verde. I can’t believe we’ve gone this long without including a mojo rojo recipe. Here you go!
Obviously, as with many Spanish recipes – there is a wide range of variations. This version is the one I use… but don’t be afraid to experiment a bit. I do mine in a pestle and mortar, but I guess you could use a food processor too.
Mojo rojo recipe – ingredients
- 1 whole garlic bulb, peeled and crushed
- Heaped teaspoon of cumin seeds, or a level teaspoon of ground cumin
- Heaped teaspoon of paprika. Use smoky or sweet – whichever you prefer
- 1 large red pepper (capsicum), seeded and finely chopped
- Heaped teaspoon of sea salt
- 2 tablespoons of white wine vinegar
- Olive oil for diluting
Mojo rojo recipe method
- Grind the garlic, cumin, paprika ad salt in the pestle and mortar
- Add in the red pepper and keep crushing / grinding / blending
- Stir in the vinegar
- Drizzle in the olive oil until you have a consistency that you could drizzle over your food
Spain Buddy tips
- If you want a bit more kick to your mojo – swap out the red peppers for a couple of red chillies instead, or use them in addition.
This keeps in the fridge for a couple of days, so you can make it ahead of time if you are entertaining.
Elle, along with Alan, is the owner of Spain Buddy and the busy web design business – Spain Web Design by Gandy-Draper.
Born a “Norverner”, she then spent most of her life “Dann Saff” before moving to Spain in 2006. Elle’s loves are Alan, the internet, dogs, good food, and dry white wine – although not necessarily in that order.