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Mojo Rojo - Spanish Hot Chilli and Garlic Sauce

Added by Allora Andiamo | Wed 25 Feb 2009 @ 14:24

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This is a potent chilli and garlic sauce which can be used as a dip for tiny boiled potatoes or as a sauce for grilled meat.

Ingredients
10 small red dried chillies
6- 8 cloves of garlic
1 tsp cummin
1/2 tsp black peppercorns
1 tsp dried oregano
2tsp paprika
1 tsp sea salt
about 40ml of white wine vinegar
100ml olive oil

Method
1. Soak the chillies in warm water to soften (about 10mins)
2. Peel the garlic and chop finely .
3. Using a pestle and mortar, grind the spices finely (adding the salt).
4. Drain the chillies then add, with the garlic, to the spices. Grind together till you have a rough paste.
5. Bit by bit, add the oil and vinegar and continue grinding till you have a smoothish paste.
6. Pop it in the fridge for an hour or so to allow flavours to develop.

tried this recipe or a similar one? share your tips...

1. by Alex on Sat 03 Nov 2012 @ 14:39

Mmmm. Mojo rojo: It's the most famous Canary Island dish and is almost always served with tiny potatoes boiled in seawater until they have a fine crust of salt.<br /> <br /> See here for more details about our famous sauce: http://www.grancanariasunshine.com/2012/06/gran-canaria-red-mojo-sauce-recipe.html

2. by Jem on Wed 05 Sep 2012 @ 19:36

I made this using bell peppers rather than chillies and it had a much more authentic taste. I originally had this sauce in Lanzarote and it was very similar. As for the oil, its better to judge as you go along, if it looks like its too much, its probably too much, go off what you like. Overall a very good recipe.

3. by Damien on Wed 01 Aug 2012 @ 16:14

Where's the red pepper? This isn't mojo rojo at all! It's much closer to mojo picon. There's still far too much oil though... Not a good recipe!

4. by fran on Fri 06 Aug 2010 @ 15:42

hi i was just wondering how long i could keep
the mojo sauce if i were to make 4/5 jars
thanks a mill

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