Everyone who comes to Lanzarote loves Mojo – the sauce served with bread, potatoes or fish as a Canarian staple. And every local chef has their own recipe, which they are convinced is the best in the world!

Here’s mine:

Mojo Verde

Ingredients

Large bundle of coriander leaves pulled off the stems (called cilantro here)

4 cloves of garlic

Juice of half a lemon

2 Tablespoons of wine or cider vinegar

A small green pepper (or half one if you can’t find the small type)

A large pinch of cumin

Two slices of bread, crusts removed

(I quite often add a small chili, although that isbn’t normal with green mojo)

Method

Blitz everything except the bread and oil in a food processor. Once the ingredients have smashed down a little, add the bread torn into chunks, then drizzle in the oil until the sauce is at the consistency you like – it can be thick and chunky or thin and drizzly! Taste and adjust seasoning, and add vinegar if you feel it needs more.

Mojo Rojo

Ingredients

4 cloves of garlic

Juice of half a lemon

2 Tablespoons of wine or cider vinegar

A small red pepper

A large pinch of cumin

Two slices of bread, crusts removed.

1 chilli (2 if you love it hot!)

2 tablespoons of paprika (the Spanish smoked one if you can find it.)

Method

Blitz everything except the bread and oil in a food processor. Once the ingredients have smashed down a little, add the bread torn into chunks, then drizzle in the oil until the sauce is at the consistency you like – it can be thick and chunky or thin and drizzly! Taste and adjust seasoning, and add vinegar if you feel it needs more.

In bowls with fresh bread, drizzled over Papas Arrugadas, fish, or pretty much anything that needs a sauce!

You’ll find the bottled sauces in the shops here, they’re OK, but you’ll also find packs of dried spices to which you add vinegar, and they are surprisingly good. But nothing beats Mojo made from fresh ingredients as above, and it couldn’t be easier, could it?

Did you know you can now order Honey Rum for home delivery? Ron Miel.



Last Updated on