Mojos

Mojo Rojo or Mojo Picòn (meaning red spicy sauce)

This version is my own and the one I use mostly as a dip or marinade.

Ingredients:      1 Sweet red bell pepper (de-seeded and chopped)
                       3 Canarian red chilli peppers (or other dried chilli peppers)
                       3 Cloves of garlic
                       1 teaspoon of ground cumin
                       1 teaspoon of paprika
                       75 ml white vinegar
                       50 ml olive oil
                       Salt and Pepper to taste.

Method:          Put all the ingredients EXCEPT the oil, salt and pepper into a blender
                      and blend until smooth. Gradually add the oil, blending on pulse mode
                      until all has been incorporated. Season with a little salt and black pepper.

Tip:                 If you only have a hand blender you can use this instead, just remember
                      that when you add the oil to the mixture you need to blend in short bursts
                      otherwise the sauce may become too 'frothy'.
                   
                      Serve as a dip with crusty bread or as a sauce over pork or chicken.
                      If using as a marinade, put your meat in a bowl, coat with the sauce
                      and cover.  Leave to marinade in the fridge for at least 24 hours before
                      cooking.

                      If you don't like hot and spicy, omit the chilli peppers and add sweet or
                      mild paprika.

Mojo Verde (Green sauce)

Ingredients:    1 bunch of Coriander leaves (Cilantro)

                     3 Cloves of garlic
                     75 ml white vinegar
                     50 ml olive oil
                     Salt and Pepper to taste.

Method:        Put all the ingredients EXCEPT the oil, salt and pepper into a blender
                    and blend until smooth. Gradually add the oil, blending on pulse mode
                    until all has been incorporated. Season with a little salt and black pepper.                     
                     
 Tip:             If you only have a hand blender you can use this instead, just remember
                   that when you add the oil to the mixture you need to blend in short bursts
                   otherwise the sauce may become too 'frothy'.
                 
                   Serve as a dip with crusty bread or as a sauce over grilled white fish,
                   grilled tuna or chicken.
                   If using as a marinade for chicken, put your meat in a bowl, coat with the
                   sauce and cover. Leave to marinade in the fridge for at least 24 hours
                   before cooking.

Variation:   Add half a medium sized ripe Avocado pear to make a creamy dip
                   - blend with the Coriander, garlic and vinegar before adding the
                   olive oil.
                         
                     
                                         .