Anyone know a recipe for "mojo" sauce?

Question

does anyone please have a recipe for this spicy canarian sauce.It is eaten with little potatoes which are boiled with their skins on.Its delicious and id love to be able to make my own.thanks!

Answer 1

Full name is "mojo picon" if that helps.

There's probably a dozen different family recipes out there, but you could try...

INGREDIENTS:

5 cloves garlic
1 teaspoon cumin seeds
2 small dried chillies (smoked poblanos would be nice, or jalapeno or birdseye if you want real heat)
pinch of salt
3-4 tablespoons breadcrumbs
1 teaspoon hot paprika
1 teaspoon sweet smoked paprika
2-3 tablespoons red wine vinegar
4-5 tablespoons olive oil
few dribbles of water, as needed

PREPARATION:

Using a mortar and pestle, grind the cumin and chilis with the salt.
Add garlic and mash to a fine paste.
Add paprika, vinegar and oil, and continue to blend.
Add breadcrumbs and keep on mashing.
Gradually add water until desired consistency is reached.

Serve with Spanish cheese (Majorero is nice), or over boiled potatoes, with crusty french bread, on fried fish.

Answer 2

Mojo Colorado
3 or 4 hot red peppers, 1 small head of garlic,cumin, oil, vinegar, salt and pepper.
Lightly toast 1/2 teaspoon of cumin and pound in a mortar.
Soften the peppers by soaking for a while in hot water. Remove the seeds and veins. Add to the mortar and pound with the cumin.
Put the garlic and salt into the mortar and crush with contents, adding a small glass of oil.vinegar to taste and a little cold water. Blend well and serve.

Answer 3

Mojo Picon (Garlic sauce):

15 min 15 min prep
1 cup

5 cloves garlic
1 teaspoon cumin seeds
2-3 small dried chilies
salt
3-4 tablespoons breadcrumbs
1/2 teaspoon paprika (I like smokey)
2-3 tablespoons red wine vinegar
4-5 tablespoons olive oil
1/2 cup water, as needed (about)

1. Using a mortar and pestle, mash cumin, garlic, and chilis with salt.
2. The mixture should be mashed well.
3. Add paprika, vinegar and oil, and continue to blend.
4. Add bread crumbs and mash.
5. Gradually add water until desired consistency is reached.
6. Serve with Spanish cheese (Majorero is nice), or over boiled potatoes, with crusty french bread, on fried fish, Anything goes!

Answer 4

2 tablespoons cider vinegar or wine vinegar
2 tablespoons extra-virgin olive oil
6 cloves garlic, crushed and peeled
1 teaspoon cumin seeds, toasted
1/2 teaspoon dried oregano
2 cups diced red bell peppers (1 1/2 medium)
2 teaspoons sliced almonds, toasted
3 slices French bread, 1/2 inch thick each,lightly toasted and cubed
2 tablespoons sweet paprika
1/2 teaspoon cayenne pepper, to taste
1/2 teaspoon salt, to taste


Put vinegar, oil, garlic, cumin seeds and oregano in a blender; pulse until well blended.
Add bell pepper and almonds; pulse until completely pureed.
Add bread, paprika, cayenne and salt; pulse until smooth.
If the sauce seems thick, thin with a little water.
Note: Mojo will keep, covered in the refrigerator for up to 4 days.
If it separates a little, drain off liquid.

Answer 5

MOJO SAUCE

1 cup olive oil
3/4 cup plus 2 tablespoons fresh lime juice
3/4 cup orange juice
1/2 cup chopped fresh cilantro
8 garlic cloves, minced
1 tablespoon grated orange peel
1 tablespoon dried oregano
2 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper

Whisk all ingredients in medium bowl.

Makes about 2 1/3 cups