I’m just back from a week in Tenerife and I was blown away by these sauces that you get given with just about everything over there, although they were subtly different in every place we ate.
They’re called mojos and you get a red one - mojo picon and a green one - mojo verde.
My first act on returning was to google them and make them to have with a bit of sea bass last night.
They’re essentially an emulsion of ground chilli / peppers with herbs, spices, a little vinegar and lots of olive oil and they’re so good, I needed to share. Specific quantities of ingredients are subject to personal taste so these are guidelines only.
Red Mojo - picon
Fat clove of garlic
A Red pepper and or fresh or dried chilli - to your taste for heat.
teaspoon paprika
tablespoon of toasted cumin seeds.
generous teaspoon of good salt
splash of vinegar and a little water to blend
Olive oil until it reaches a nice consistency.
Green Mojo - Verde
Fat clove of garlic
Green pepper / chilli (as you wish)
splash wine or sherry vinegar and a splash of water
teaspoon of toasted cumin seeds.
generous teaspoon of good salt
Good handful of Parsley and or Coriander. A mixture of both is very good but you can just do either one.
Olive oil until it reaches a nice consistency.
Method for both.
Basically add everything but the oil to a food processor or a big mortar and whizz / grind, then add in olive oil till you’ve got a good emulsion.
Taste and adjust for seasoning etc.
Then dip anything you want into them. I can particularly recommend fast fried pieces of squid.
