Mojo Picante, Spanish Red Pepper Sauce. This is a lovely tasting sauce popular in the Canary Islands. Serve with Tapas, goes great with seafood, chicken, and pork.
This is a wonderful sauce. I first came across this flavor 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 into 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 that I could taste but simply couldn't recognize in the sauce, namely cumin.
I often associate cumin with Asian foods, particularly curries, and I would never even have thought that cumin was the ingredient that brought this sauce into another world of flavor. It truly is magical!
Now I have the recipe for Mojo Picante, Spanish Red Pepper Sauce 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!
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. Let's see how we make this wonderful Mojo Picante, Spanish Red Pepper Sauce.
Mojo Picante, Spanish Red Pepper Sauce.This is a lovely tasting sauce popular in the Canary Islands. Serve with Tapas, goes great with seafood, chicken, and pork.
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.
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