Mojo Rojo Recipe
Experience the vibrant flavors of the Canary Islands with this mojo rojo sauce — spicy, versatile, and packed with bold taste for any dish!
Servings: 8 servings
Calories: 64kcal
Ingredients
- 3 mild dried red chiles ñora peppers are traditionally used, I like to use guajillo or ancho chiles
- 3 garlic cloves
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin seeds
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- Water as needed, for consistency, I usually need around 5 tablespoons
- Salt to taste
Instructions
- Rehydrate the dried peppers by soaking them in warm water for about 30 minutes, then remove the seeds and stems.
- Place the soaked peppers, garlic, paprika, cumin seeds, vinegar, olive oil, and a pinch of salt in a blender or food processor.
- Blend until smooth, adding a tablespoon of water at a time to achieve the desired consistency. The sauce should be thick but pourable.
- Taste and adjust salt to suit preferences.
- Enjoy!
Notes
Please see the full article above this recipe card for valuable information.
Nutrition
Serving: 1serving | Calories: 64kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 174IU | Vitamin C: 0.4mg | Calcium: 4mg | Iron: 0.2mg
