/Mojo Verde & Mojo Rojo

Mojo Verde & Mojo Rojo

If you’ve been to the Canary Islands there’s a strong chance that you’re familiar with these two sauces – the wonderfully vibrant green Mojo Verde and its equally bright and spicier red cousin, Mojo Rojo. They both pack quite a punch despite their relatively spartan ingredient lists – something I find they have in common with a lot of Spanish food, where cooks often make the most of whatever it is they have to hand.

These two sauces are generally served alongside griddled meat and fish – especially when they’re accompanied by Canarian “wrinkly” potatoes* – elevating simple foods to something truly delicious.

The verdant colour of Mojo Verde comes from a generous amount of coriander and parsley in addition to fresh green peppers. A little seasoning and some added sharpness from cider or wine vingear help keep everything fresh and punchy. It’s a similar story with the deep earthy colours of the Mojo Rojo, which is made with fresh red peppers and almost stale bread, brought together with a generous glug of olive oil. A bit of garlic and a hint of chilli pull the flavours together here, again helped by the sharpness of vinegar.

These would both be perfect partners to any summer barbecue, just make sure you mix up a generous batch of each as they won’t last long. For that matter they’d be great served alongside griddled meat at any time of the year – especially on a wintry evening when you’re desperate for a little hint of summer sun.

* – As an aside these recipes for these sauces should have been accompanied by a recipe the wonderfully tasty Papas Arrugadas (a.ka. wrinkly potatoes) but we managed to lose a bag of shopping somewhere between the supermarket till and our kitchen and were too drunk to replace them by the time it came to cook dinner… Ah well, that’s one for another day!

Mojo Verde

A wonderfully fresh burst of colour and flavour - a perfect partner to grilled meats, fish or vegetables.

Course Side Dish
Cuisine Side Dishes, Vegan, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 47 kcal
Author scottsilverthorn

Ingredients

  • 1 bunch Fresh Coriander
  • ½ bunch Fresh Parsley
  • 3 cloves Garlic peeled and chopped
  • 2 Green Peppers deseeded and chopped
  • 2 tbsp Olive Oil
  • 1 tbsp Cider or Red Wine Vinegar
  • 1 tsp Sea Salt
  • ½ tsp Freshly Ground Black Pepper

Instructions

  1. Put the herbs, garlic and peppers into a food processor and blitz until finely chopped. Add in the oil and vinger and mix again to combine - you want a slightly running, "dropping" consistency, so you may not need all of it or may need a little more depending on the moisture from the other ingredients. Season to taste.

Recipe Notes

Mojo Rojo

Bright, spicy and bold - a great sauce to serve alongside any grilled meats, fish or vegetables.

Course Side Dish
Cuisine Side Dishes, Vegan, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 109 kcal
Author scottsilverthorn

Ingredients

  • 2 slices White Bread dried or slightly stale
  • 2 Red Peppers deseeded and chopped
  • 2 cloves Garlic
  • 1 Red Chilli remove the seeds if you don't want it too spicy
  • 5 tbsp Olive Oil
  • 1 tbsp Cider or Red Wine Vinegar
  • 1 tsp Sea Salt
  • ½ tsp Freshly Ground Black Pepper

Instructions

  1. Break the bread into rough chunks and put into a food processor along with the peppers, garlic and chilli. Blitz until finely chopped and well combined. Whilst still mixing slowly pour in the oil and vinger until you have sauce with a thick "dropping" consistency.. Season to taste.

Recipe Notes