Mojo Rojo: Canarian Red Sauce

Mojo rojo is flavorful and spicy Canarian red sauce that is perfect for bread and potatoes. Learn how to make mojo rojo with this easy recipe.

Course Condiment, Sauce

Cuisine Canarian, Spanish

Cook Time 45

Total Time 45

Servings servings

Calories 153kcal

Cost $5

First, preheat the oven to 400F or 200C. Place the bell peppers on the baking tray and roast for 30 minutes, giving them a half turn midway. Once cooked and cooled, deseed them. Alternatively, deseed them beforehald and place on the tray with the cut side down.
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!

Cook's Tips

Mojo rojo (along with mojo verde) is flavorful and spicy Canarian red sauce that is perfect for bread, Canarian 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.

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.