Mojo Rojo

Mojo Rojo

A smoky, garlicky Canarian red pepper sauce built on dried chiles and sweet paprika.

Total 55 min Makes 16 oz Calories 138/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

Mojo rojo is a Canary Islands sauce made from dried red peppers, garlic, cumin, and smoked paprika, blended with olive oil and vinegar into a thick, spoonable dip. It traditionally accompanies papas arrugadas (wrinkled potatoes) but also works well on grilled meats, fish, and crusty bread.

Ingredients

  • 3 dried ñora or dried red chile peppers, stemmed and seeded
  • 1 cup hot water, for soaking dried peppers
  • 6 cloves garlic, peeled
  • 1 teaspoon ground cumin
  • 1 tablespoon sweet smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon coarse salt
  • 3 tablespoons sherry vinegar
  • 3/4 cup extra-virgin olive oil
  • 2 tablespoons day-old bread, torn into small pieces

Method

  1. Place the dried ñora peppers in a small bowl and cover with the hot water. Let soak until softened, about 20 minutes.

  2. Drain the softened peppers, reserving 2 tablespoons of the soaking liquid, and scrape the flesh from the skins with a knife.

  3. In a food processor, combine the softened pepper flesh, garlic, cumin, smoked paprika, cayenne, salt, torn bread, and reserved soaking liquid. Pulse until a coarse paste forms.

  4. Add the sherry vinegar and pulse again to combine.

  5. With the processor running, slowly drizzle in the olive oil until the sauce is thick, smooth, and emulsified, scraping down the sides as needed.

  6. Taste and adjust salt or vinegar as needed. Transfer to a jar and let the flavors meld at room temperature for at least 30 minutes before serving.

Rate this recipe

★ 4.6 (1)

Mojo Rojo

Mojo rojo is a Canary Islands sauce made from dried red peppers, garlic, cumin, and smoked paprika, blended with olive oil and vinegar into a thick, spoonable dip. It traditionally accompanies papas arrugadas (wrinkled potatoes) but also works well on grilled meats, fish, and crusty bread.

55 min 16 oz 138 cal

Ingredients

  • 3 dried ñora or dried red chile peppers, stemmed and seeded
  • 1 cup hot water, for soaking dried peppers
  • 6 cloves garlic, peeled
  • 1 teaspoon ground cumin
  • 1 tablespoon sweet smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon coarse salt
  • 3 tablespoons sherry vinegar
  • 3/4 cup extra-virgin olive oil
  • 2 tablespoons day-old bread, torn into small pieces

Method

  1. 1

    Place the dried ñora peppers in a small bowl and cover with the hot water. Let soak until softened, about 20 minutes.

  2. 2

    Drain the softened peppers, reserving 2 tablespoons of the soaking liquid, and scrape the flesh from the skins with a knife.

  3. 3

    In a food processor, combine the softened pepper flesh, garlic, cumin, smoked paprika, cayenne, salt, torn bread, and reserved soaking liquid. Pulse until a coarse paste forms.

  4. 4

    Add the sherry vinegar and pulse again to combine.

  5. 5

    With the processor running, slowly drizzle in the olive oil until the sauce is thick, smooth, and emulsified, scraping down the sides as needed.

  6. 6

    Taste and adjust salt or vinegar as needed. Transfer to a jar and let the flavors meld at room temperature for at least 30 minutes before serving.