Mojo rojo

Mojo rojo

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

This spicy red sauce from the Canary Islands is traditionally served with papas arrugadas, wrinkled potatoes boiled in heavily salted water, but we often use it as a dip for roasted potato wedges or at barbecues.

Ingredients

Quantity Ingredient
2 fresh red chillies
1/2-1 teaspoon sea salt
3 garlic cloves, lightly crushed
1/2-1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon dried oregano
1 teaspoon sherry vinegar
or 1-2 tablespoons fresh lemon juice
100ml good-quality olive oil

Method

  1. Deseed and chop the chilli and put it in a mortar. Add the sea salt and garlic and use the pestle to pound to a fairly smooth paste, then add the cumin, paprika and oregano. Pour in the vinegar or lemon juice and combine. Lastly stir in the oil, little by little. Taste and adjust the seasoning if necessary.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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