In the Canary Islands, mojos or sauces are made with vinegar and oil and served cold, as an accompaniment to potatoes, meat and fish. These mojos can be red or green and sometimes spicy, as is the mojo picon. Serve this sauce as canarios do - to accompany a meal, or serve it as a tapa with home-fried potatoes or patatas arrugadas – wrinkled potatoes
Mojo in "canarian" language means passion. Its ingredients are the essence of the earth, all natural...These sauces are great, great Grandmother’s secret recipe....
The taste of Mojo was enjoyed at canarian festivals using a mixture of Canary Islands and Moroccan flavours. It’s versatile like people here, ready for the taste of life, passion and love.
We want Mojo to enhance your favourite dishes like chicken, fish and meat. It is also great for pasta and salads.
The flavours will dance in your mouth. Don’t forget the tantalizing antipasto full of natural ingredients that can be enjoyed with crunchy bread - great for any occasion!
MOJO PICON ANTIPASTO – an addictive Cocktail of stuffed spanish olives, oven roasted peppers, baby mushrooms and artichoke hearts, plunged into the original Mojo Picon Sauce. Simply indulge with bread or let your passion Run Wild!
MOJO PICON SAUCE – the original Mojo to accompany fish, potatoes and chicken. A traditional Canary Island sauce which is part of everyday life embraces the flavours of cumin, paprika and garlic. It’s versatility enhances, meat, game, seafood and salads.
MOJO VERDE – definitely not a pesto, but a Sensational green spanish sauce harnessing the vibrant combination of coriander, parsley and garlic. This explosion of flavours are accompanied by a hint of freshly chopped chilly. A sauce with magnificent zest to awaken fish, chicken and pasta dishes.
Recipe - Mojo Picon
(you can also watch this video in the link as follows: http://www.youtube.com/watch?v=IRZzq3r9cDQ)
Prep Time: 15 minutes
• 4 dried red peppers – bell or any other non-spicy red pepper
• 1-2 slices stale white bread – crusts trimmed if very dry
• 3-4 cloves garlic, peeled
• 1/4 tsp ground cumin
• 2 tsp red pepper flakes
• 1/2 tsp coarse salt
• 1 cup extra virgin Spanish olive oil
• 1/4 cup (approximately) water or chicken broth
• Spanish sherry vinegar to taste
This red pepper sauce recipe makes about 1.5 cups.
Soak the dried red bell peppers in a bowl or pan of warm water for 10-15 minutes to soften and rehydrate them. After soaking, drain water and remove the stems.
Slice the garlic cloves. Break bread into quarters and set aside.
Process the peppers, cumin, garlic slices, hot pepper flakes and salt in a food processor or blender to create a paste. While blending, drizzle in olive oil gradually. Alternately add small pieces of the bread and small amounts of water or broth until the sauce is thick, but not as thick as a paste. Add 1-2 tsp vinegar or more, according to your taste.
If you will not use the sauce the same day, store in a glass jar, (such as the jars made for canning), then cover the sauce with olive oil, seal tightly and refrigerate.
Serve with potatoes, meat or fish.
We hope you enjoy it, and remember your holiday in Tenerife with our tipical food, while preparing it at your home, at any time you whish!