Mojo is a typical sauce from the Canary Islands. It is characterised by combining different spices and ingredients to give a spicy and different touch and, in this way, complement the flavour of some dishes. Depending on the ingredients used, many versions can be made.
MOJOS DE LA PALMA
Mojo Palmero is a sauce whose main ingredient is peppers which, after a process of extraction of the water present in this vegetable (drying), a subsequent rehydration and the mixture with oil, garlic, vinegar, cumin and salt, is a perfect accompaniment for all types of food. It is mainly consumed with meat, fish or potatoes, but its use in other types of Canarian dishes or in international cuisine should not be ruled out.
Depending on the island where the mojo is made, its flavour will be different, as will its colour and texture. Among the best known are red, spicy red and green mojo.
- Red mojo: Mojo rojo is a sauce made from red peppers dried by extracting the water from the pepper and rehydrated with a mixture of garlic, oil, vinegar and salt. It is a traditional recipe from the Canary Islands and is internationally recognised for its many uses in different dishes.
- Spicy red mojo: This red mojo is made with "hot" red peppers, which gives it that special, slightly spicy flavour that gives your dishes a unique taste.
- Mojo verde: Mojo verde is a sauce made from green peppers dried by extracting water from the pepper and rehydrated with a mixture of garlic, oil, vinegar and salt.
MOJOS BROCHURE
