Learn how to make mojo rojo with this quick and easy recipe. In just a few minutes, you’ll be drizzling this flavorful and spicy red mojo sauce over all your favorite sides and mains or dipping bread, crackers or veggie sticks in it.

Have you ever heard of mojo rojo? It’s a traditional red sauce from the Canary Islands.

This flavorful and spicy sauce, also known as mojo canario or mojo picon, is made with red peppers, chili, garlic, cumin, red wine vinegar, salt, and olive oil.

It’s an essential part of Canarian cuisine and is used to enhance the flavor of many dishes.

I love it over Canarian potatoes, or papas arrugadas – this spicy sauce is undeniably moreish.

What Is Mojo Rojo?

Mojo rojo is a type of mojo sauce that originates from the Canary Islands, and it literally translates as red sauce.

You make this sauce with a few simple ingredients that deliver heat, spice, and intense flavor.

Why This Recipe Works

The combination of these ingredients creates a smoky and spicy flavor that adds color and heat to vegetables, potatoes, and proteins.

This mojo picon recipe also works really well as a dip for toasted flat breads or potatoes.

The red wine vinegar adds a subtle tangy freshness, and the red chili lets you make a mojo sauce spicy to taste.

It goes beautifully over salty Canarian potatoes, as a pasta sauce, or as a spicy dip for veggie sticks.

Is This Mojo Sauce Recipe Healthy?

In addition to its flavorful impact on your cooking, mojo rojo sauce can provide some health benefits due to its main ingredients.

Like my green harissa sauce and mojo verde, mojo picon is packed full of immune-boosting nutrients, vitamins, and minerals.

Garlic is a natural source of antioxidants which may help reduce inflammation and improve immunity.

Cumin is rich in iron which helps support healthy blood levels while also aiding digestion.

The beta-carotene in red peppers may help protect against certain types of cancer as well as enhance skin health.

Olive oil helps to reduce high cholesterol levels, boost heart health, and can even assist with weight management.

With just a few simple ingredients this tasty sauce not only adds some extra spice and heat but can provide a range of potential health benefits too!

How to Make Mojo Rojo Sauce

Making mojo sauce is really easy (see this mojo rojo web story for a quick peak), with minimal prep time and just a few ingredients:

Garlic
Paprika
Ground cumin
Fresh red bell peppers
Red wine vinegar
Extra virgin olive oil
Salt
Slice of white bread
Red chili peppers

First, roast the bell peppers and, once cooked, deseed them.

Then, put the cooked, deseeded fresh red peppers and all the other ingredients in a blender and pulse until well blended if you want it coarse or completely pureed if you like more smooth consistency.

Finally, add more sea salt or regular table salt to taste. Serve with bread, potatoes, veggies or protein of your choice. Enjoy!

How To Serve Red Mojo Sauce

Mojo roja makes an amazing dipping sauce or a dressing and can be served with many different dishes such as potatoes or breads.

You can also use it as an ingredient in sauces for pasta dishes, in place of pesto, or in soups for added flavor.

Additionally, you can use it as a marinade for tofu, mushroom steaks, or other proteins before grilling or baking them in the oven for extra flavor.

Mojo rojo is one of my favorite ways to dress my delicious easy baked potato wedges or beautiful, simple papas arrugadas.

Mojo sauce pairs really well with potatoes, lifting them and bringing real life and spice to the dish. Try it – you’ll be hooked!

Cook’s Tips

Mojo rojo is flavorful and spicy Canarian red sauce that is perfect for bread, potatoes, veggie sticks or any kind of protein. This quick and easy recipe requires a few simple ingredients to make this delicious sauce that everyone will love.
Add the olive oil slowly, and keep blending while you drizzle the oil in.
If you use dried peppers instead of fresh, you’ll need to rehydrate them first. Just pop them in a bowl and cover with boiling water. Let them sit in the hot water for about 15 to 20 minutes, then drain and add them to your blender.
Add small amounts of chili at a time so you can control the heat of your mojo sauce.
Store your mojo sauce in the refrigerator for up to 5 days.
If you want to preserve your red sauce, just boil your jars in water for 15 minutes, then let them cool them. Pour in your completed sauce and add a tablespoon of olive oil on top. This preserves your sauce for up to 4 weeks when kept in the refrigerator.
You can also freeze mojo sauce for up to 3 months.

Mojo Rojo Recipe Variations

You can use canned roasted peppers to save time.
Switch out fresh garlic for garlic powder. You can also dial down on the garlic if you prefer.
Switch fresh chili peppers for dried peppers if that’s all you have (see notes on that above).
Use smoked paprika for an extra smoky hit.
You can skip the ground cumin if you don’t like it.
Replace olive oil with avocado oil or other neutral oils of your choice.
Replace the olive oil with a nut oil if you want a nutty undertone.
Switch the red wine vinegar for organic apple cider vinegar with the mother for an extra healthy boost.

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