Canarian mojo sauces (mojo)
Traditional sauces La Palma island are highly valued for the exceptional quality of local varieties of pepper. The main ingredients of the sauce – garlic, oil and vinegar (the proportions to the discretion of the chef). Depending on the additional ingredients, the sauce can be spicy or sharp. Rojo mojo (mojo rojo) containing dry red pepper, work better with meats, and mojo Verde (mojo verde with fish.
Sauce, mojo was brought to the Canary Islands by the Portuguese. Various spices give the sauce a special taste, before every self-respecting hostess imela Canary the asset of your own sauce recipe Moho. We offer recipes for sauces, mojo.
For prirodovedenie red sauce , mojo Rojo (Mojo Rojo)
, which can also be called mojo Picon (Mojo Picón)
or mojo Bravo (Bravo Mojo)
or Moho co (Mojo Colorao)
, use olive oil, red wine vinegar, red stockby pepper or chili pepper. Sometimes add salt, garlic, cumin, ground red pepper, hot pepper, bread crumbs, bread crumb.
A sauce of medium consistency, enough to impregnate the dishes. Goes well with potatoes, gofio, stews. This sauce is quite spicy, and usually enhances the soft taste of food.
In the sauce, mojo Verde (Mojo Verde) is prepared from olive oil, wine vinegar, cilantro or parsley. Semna sometimes add cumin, garlic and green pepper. Sauce menetnashte consistency than mojo Rojo. Goes well with potatoes, fried or baked fish, baked chicken.The recipe for mojo rojo
- 1 clove garlic,
- 1 full tsp of cumin (Indian caraway),
- 1 full tsp of paprika,
- 1 full tsp of sea salt
- 2 small fresh Chile pepper,
- olive oil.
Cumin bean sauté and mash in a mortar. Add paprika, salt and razdavlenny. Thoroughly combine. Add a little olive oil and peremeshayte consistency of yogurt. Put in blender, if necessary adding more olive oil, and half of the pepper-Chile without seeds. Carefully grind. Gradually add the peppers, carefully grinding. The sauce let stand at least overnight. Store in the refrigerator in a closed jar.The recipe for mojo rojo
- 4-5 cloves of garlic,
- ½ Tsp cumin (Indian caraway),
- ½ Tbsp sea salt
- 2 dried chilli pepper or fresh chilli peppers,
- 1 sweet red pepper (marinated),
- 2-3 tbsp bread crumbs (or breadcrumbs),
- 100 malivanova oil Extra Virgin,
- 2-3 tbsp red wine vinegar
- black pepper.
If using dried peppers, they pre-pour the boiling water and octaviana 15 minutes, then drain the water and dry the peppers. Peppers, bread crumbs, garlic, cumin, salt, place in a blender and grind until a homogeneous mass. Add oil and vinegar, and season with black pepper to taste.Recipe mojo picon
- 3-4 red peppers
- a small head of garlic, ½ tbsp of salt,
- 1 full tsp of ground cumin or ½ tsp cumin (Indian caraway),
- 1 sweeeety pepper,
- olive oil,
- wine vinegar.
Grain cumin, fry and crush them in a mortar. From hot peppers to remove seeds peregorodki. Pepper grind in a blender. Add garlic, salt, cumin (cumin), pepper, a little olive oil and vinegar and whip. For gustatus soften the taste, you can add soaked in olive oil piece hleba small avocado (for lubricity).Recipe mojo picon
- 60 g coarse sea salt
- 12 cloves of garlic,
- 2 PCs. dry red pepper from the island of La Palma,
- 1 KOF. L. caraway,
- 2 tbsp sweet pepper,
- ¼ Litre of olive oil
- 4 tbsp wine vinegar,
- bread crumbs (to taste for thickness).
In a mortar, pour coarse sea salt, garlic, cumin and almonds. Well rastolkli pepper from La Palma, pre-soaked for 10 minutes in vinegar. Vinegar save. Then add the ground paprika, continuing to stir the mixture. Gradually add the olive oil depending on desired consistency of sauce. In the end, add vinegar and mix well. Sauce possible gotovitsy day before use.The recipe for mojo verde
- bunch fresh cilantro,
- 100 ml Extra Virgin olive oil,
- ½ Tbsp sea salt
- 1-2 tbsp of white wine vinegar,
- 3-4 large cloves of garlic, ½ tsp of cumin (Indian caraway),
- 2 green bell pepper (optional),
- black pepper (optional).
Grain cumin, fry and crush them in a mortar. Place in a blender ground cumin, green pepper, garlic, salt, and fresh leaves of coriander (cilantro), and how to chop. Gradually adding olive oil until you get a smooth, uniform consistency, try and season with black pepper and wine vinegar.The recipe for mojo verde
- 20 g of coarse salt,
- 6 cloves of garlic,
- 1 sweet green pepper,
- 1 bunch of coriander or parsley,
- 150 ml olive oil
- 50 ml wine vinegar.
In a mortar put all the ingredients in the order listed and well crushed. Add the olive oil and vinegar at the last moment. Optionally, you can add fish broth.The recipe for mojo verde
- 20 g of coarse salt,
- 6 tooth. garlic
- 1 green pepper,
- 1 bunch coriander,
- 150 ml olive Masa,
- 50 ml wine vinegar,
- a few grains of cumin.
Pound ingredients in a mortar in a specified order and well crushed. Add the olive oil and vinegar at the last moment. Fry in a pan a few grains of caraway seeds to give the sauce a more intense flavour.
Cook with love!
P. S. And remember, only by changing their consumption — together we change the world! ©