Mojo Picante! This is a wonderful sauce. I first came across this flavour sensation whilst on my travels to the Canary Islands in Spain. It was always on the menu where ever we ate, you could order it with tapas or it came along with a meal. It’s so popular, you can even use it like you would tomato ketchup, applying it on everything!
For me, I really enjoyed this sauce as a dip, often dipping shrimp in to it, or chicken skewers. I’ve also drizzled it over fries. Yes, I know…. but I had to try! I was hooked!
So the last time I visited Tenerife, I made a point to ask the chef about the sauce and how exactly it was made. I knew there was garlic, and red peppers, but there was another ingredient which I could taste but simply couldn’t recognise, namely cumin. I often associate cumin with Asian foods, particularly curries, and I would never even have thought that cumin was the ingredient which brought this sauce in to another world of flavor. It truely is magical!
So now I have the recipe and since making it several times at home, I’ve used it on all manner of things. In the summer, I made some and served it alongside a BBQ and people loved it! They were spooning it on their plates and dipping their BBQ meats in it, dipping bread in it and so on!
This sauce is meant to be served at room temperature, so if you make ahead and refrigerate, simply bring to room temperature and it’s good to go!
So I hope you will enjoy the recipe as much as I do. There is also a green mojo, called Mojo verde which is made up of coriander/cilantro as opposed to peppers. That too is equally as delicious.
Prep Time: 10 minutes
Cook Time: Nil
Serves: Approx 1 1/2 cups
2 Large Red Bell Peppers, deseeded
3 cloves of garlic, minced
1 Tablespoon of cumin powder
1 Teaspoon of paprika
1 Teaspoon of sea salt
2 – 3 Tablespoons Extra Virgin Olive Oil
1. Using a pestle and mortar (if you have) add the peeled garlic, salt, cumin, paprika and a drop of the oilve oil. Grind together to make a paste. If you don’t have a pestle and mortar, add all the ingredients to a food processor, but make sure the garlic is minced well first.
2. Add the chopped and de-seeded peppers to the processor, add a bit at a time. Blend until all smooth.
3. Add the olive oil. Blend. Taste to see if you need a little more salt.
4. Serve in a bowl or store in an air tight container in the fridge until ready. This will keep for up to 3 – 4 days refrigerated. Simply bring to room temperature when ready to serve.
Mojo Picante, Spanish Red Pepper Sauce. A really easy peasy recipe and the flavor is out of this world!
Goes great as a dip or really good with seafood, chicken or pork. It's YUMMY!
See the recipe here>>> http://goo.gl/0NegTF
Posted by Lovefoodies on Tuesday, January 5, 2016
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- 2 Large Red Bell Peppers de seeded
- 3 cloves of garlic minced
- 1 Tablespoon of cumin powder
- 1 Teaspoon of paprika
- 1 Teaspoon of sea salt
- 2 - 3 Tablespoons Extra Virgin Olive Oil
- Using a pestle and mortar (if you have) add the peeled garlic, salt, cumin, paprika and a drop of the olive oil. Grind together to make a paste. If you don't have a pestle and mortar, add all the ingredients to a food processor, but make sure the garlic is minced well first.
- Add the chopped and de seeded peppers to the processor, add a bit at a time. Blend until all smooth.
- Add the olive oil. Blend. Taste to see if you need a little more salt.
- Serve in a bowl or store in an air tight container in the fridge until ready. This will keep for up to 3 - 4 days refrigerated. Simply bring to room temperature when ready to serve.