Best 2 Mojo Rojo Recipes
**Mojo Rojo: A Flavorful Journey Through Canarian Cuisine**
Mojo Rojo, a vibrant and aromatic sauce, is a cornerstone of Canarian cuisine, capturing the essence of the Canary Islands with its unique blend of flavors. This versatile sauce boasts a rich history, tracing its origins to the indigenous Guanche people and influenced by Spanish, African, and Latin American culinary traditions. Mojo Rojo's distinct character is defined by the harmonious interplay of roasted red peppers, garlic, cumin, paprika, and a hint of acidity from vinegar, resulting in a sauce that is both fiery and flavorful. As a culinary chameleon, Mojo Rojo seamlessly complements a wide array of dishes, from the succulent grilled meats and fish of the region to the humble papas arrugadas, or wrinkled potatoes, a Canarian staple. This article presents a culinary journey through the diverse landscapes of Mojo Rojo, offering a collection of recipes that celebrate the versatility and depth of this beloved sauce. From the classic Mojo Rojo, with its traditional preparation and vibrant red hue, to its variations like the nutty and aromatic Almendrado, the smoky and spicy Picón, and the vibrant green Mojo Verde, this article provides a comprehensive guide to creating authentic and delicious Mojo Rojo sauces. Whether you seek a fiery kick or a more balanced flavor profile, the recipes in this article cater to every palate, inviting you to explore the culinary heritage of the Canary Islands through the tantalizing flavors of Mojo Rojo.
MOJO ROJO
Use Jose Andres' mojo rojo as a dipping sauce for his Wrinkled Potatoes.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes about 1/2 cup
Number Of Ingredients 7
Steps:
- Using a mortar and pestle, mash the garlic and salt to a smooth paste. Add cumin, pimenton, and chile pepper; mash until well combined. Slowly drizzle in olive oil while continuing to mash, until all the olive oil is absorbed.
- Turning the pestle in a slow, circular motion around the mortar, drizzle in 2 teaspoons water and vinegar. Keep at room temperature until ready to serve.
MOJO ROJO
Provided by José Andrés
Categories Sauce Food Processor Garlic No-Cook Vegetarian Healthy Vegan Chile Pepper Bon Appétit
Yield Makes 1 1/4 cups
Number Of Ingredients 7
Steps:
- Process 8 garlic cloves, 2 dried guindilla or New Mexico chiles, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, and 1 teaspoon kosher salt in a food processor, occasionally scraping down sides of bowl, until a smooth paste forms. With machine running, drizzle in 1 cup extra-virgin olive oil and process until well blended. Add 1 teaspoon Sherry vinegar and 1 teaspoon water and process to blend. Season with salt.
Tips:
- For a truly authentic Mojo Rojo, use fresh ingredients whenever possible.
- Don't be afraid to adjust the spiciness level of the mojo to your own taste. If you like it milder, use less chili peppers. If you like it hotter, use more.
- Mojo Rojo can be made ahead of time and stored in the refrigerator for up to a week. This makes it a great option for make-ahead meals.
- Mojo Rojo is a versatile sauce that can be used on a variety of dishes. Try it on chicken, fish, pork, or vegetables.
- Mojo Rojo is also a great dipping sauce for bread, crackers, or chips.
Conclusion:
Mojo Rojo is a delicious and versatile sauce that is easy to make at home. With its unique blend of flavors, it is sure to become a favorite in your kitchen. So next time you are looking for a way to add some flavor to your meal, give Mojo Rojo a try. You won't be disappointed!
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