You find two famous sauces in the Canary Islands: mojo rojo (red sauce) and mojo verde (green sauce). Both are delicious, but the Canarian red sauce is my favourite! It’s made with roasted red bell pepper, garlic, olive oil and smoked paprika. It’s traditionally served with “papas arrugadas” (wrinkled potatoes), it also pairs perfectly with bread or grilled vegetables. Let it chill for 30 minutes before serving to let the flavours fully develop and enjoy the taste of the Canary Islands. Hope you like it as much as I do!
Mojo Rojo
Bell Pepper Dip from Canary Island
Servings: 1 portion
Adjust servings here:
Equipment
- blender
- frying pan or grill pan
Ingredients
- 1 red bell pepper
- 2 bread slices
- 1 tbsp vinegar apple cider vinegar
- 1 clove garlic
- 4 tbsp olive oil
- 1 tsp smoked paprika powder
- 1/2 tsp cumin
- to taste salt & pepper
- 2 tbsp water
Instructions
- Clean and cut the red bell pepper. Warm up a frying pan or grill pan on high heat.
- Add the bell pepper to the pan with a little bit of olive oil. Fry the pepper and set aside to cool down.
- Toast 2 slices of bread.
- Use a mixer or hand blender and add the toasted bread, olive oil, vinegar, smoked paprika powder, cumin, garlic, salt and pepper. Add as well the bell pepper.
- Blend all ingredients. Add water to make the sauce a little thinner.
- Keep 30 minutes in the fridge before serving.
- Serve as a starter with a few slices or bread or serve with potatoes as a side dish.
Enjoy!
