Mojo Rojo Recipe

Experience the vibrant flavors of the Canary Islands with this mojo rojo sauce — spicy, versatile, and packed with bold taste for any dish!

2 servings

¾mild dried red chilesñora peppers are traditionally used, I like to use guajillo or ancho chiles

¾garlic cloves

¼ teaspoonsmoked paprika

⅕ teaspooncumin seeds

½ tablespoonsred wine vinegar

⅕ cupolive oil

Wateras needed, for consistency, I usually need around 5 tablespoons

Salt to taste

Rehydrate the dried peppers by soaking them in warm water for about 30 minutes, then remove the seeds and stems.
Place the soaked peppers, garlic, paprika, cumin seeds, vinegar, olive oil, and a pinch of salt in a blender or food processor.
Blend until smooth, adding a tablespoon of water at a time to achieve the desired consistency. The sauce should be thick but pourable.
Taste and adjust salt to suit preferences.
Enjoy!