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.