Best Mojo Rojo Recipes

MOJO ROJO

Mojo Rojo image

Mojo is a type of sauce; different versions are served all over the Spanish-speaking world. This one comes from the Canary Islands of Spain, where no table would be complete without a bowl of mojo on it. Mojo is eaten on everything and at every meal and is the perfect complement to grilled fish and egg dishes. The consistency and pungency can be adjusted to you liking, and the sauce varies from place to place, but the basis is always peppers, both sweet and pungent. This is a very simple recipe, easy enough for the beginner cook. From Eating Well.

Provided by Bev I Am

Categories Sauces

Time 15m

Yield 1 3/4 cups

Number Of Ingredients 11

Ingredients

2 tablespoons cider vinegar or 2 tablespoons wine vinegar
2 tablespoons extra virgin olive oil
6 garlic cloves, crushed and peeled
1 teaspoon cumin seed, toasted
1/2 teaspoon dried oregano
2 cups diced red bell peppers (1 1/2 medium)
2 teaspoons sliced almonds, toasted
3 slices French bread, 1/2 inch thick each, lightly toasted and cubed
2 tablespoons sweet paprika
1/2 teaspoon cayenne pepper, to taste
1/2 teaspoon salt, to taste

Steps:

Put vinegar, oil, garlic, cumin seeds and oregano in a blender; pulse until well blended.
Add bell pepper and almonds; pulse until completely pureed.
Add bread, paprika, cayenne and salt; pulse until smooth.
If the sauce seems thick, thin with a little water.
Note: Mojo will keep, covered in the refrigerator for up to 4 days.
If it separates a little, drain off liquid.

Nutrition Facts : Calories 542.7, Fat 21.8, SaturatedFat 3.2, Sodium 1343.8, Carbohydrate 76.6, Fiber 10.5, Sugar 8.6, Protein 13.9

MOJO ROJO

Mojo Rojo image

Use Jose Andres' mojo rojo as a dipping sauce for his Wrinkled Potatoes.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 7

Ingredients

8 cloves garlic, peeled
1 teaspoon sea salt
1 teaspoon cumin seeds
2 teaspoons sweet pimenton (Spanish smoked paprika)
2 dried guindilla peppers, or other dried chile peppers
1/2 cup Spanish extra-virgin olive oil
2 teaspoons sherry-wine vinegar

Steps:

Using a mortar and pestle, mash the garlic and salt to a smooth paste. Add cumin, pimenton, and chile pepper; mash until well combined. Slowly drizzle in olive oil while continuing to mash, until all the olive oil is absorbed.
Turning the pestle in a slow, circular motion around the mortar, drizzle in 2 teaspoons water and vinegar. Keep at room temperature until ready to serve.

MOJO ROJO

Mojo Rojo image

Provided by José Andrés

Categories Sauce Food Processor Garlic No-Cook Vegetarian Healthy Vegan Chile Pepper Bon Appétit

Yield Makes 1 1/4 cups

Number Of Ingredients 7

Ingredients

8 garlic cloves
2 dried guindilla or New Mexico chiles
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon kosher salt
1 cup extra-virgin olive oil
1 teaspoon Sherry vinegar

Steps:

Process 8 garlic cloves, 2 dried guindilla or New Mexico chiles, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, and 1 teaspoon kosher salt in a food processor, occasionally scraping down sides of bowl, until a smooth paste forms. With machine running, drizzle in 1 cup extra-virgin olive oil and process until well blended. Add 1 teaspoon Sherry vinegar and 1 teaspoon water and process to blend. Season with salt.

MOJO ROJO

MOJO ROJO image

Categories Sauce Pepper

Yield 1 3/4 cups

Number Of Ingredients 11

Ingredients

2 T cider vinegar or wine vinegar
2 T olive oil
6 clobes garlic, crushed and peeled
1 tsp cumin seeds, toasted
1/2 tsp dried oregano
2 cups red bell pepper, diced
2 tsp sliced almonds, toasted
3 slices French bread, 1/2 inch thick each, lightly toasted and cubed
2 T sweet paprika
1/2 tsp cayenne pepper
1/2 tsp salt

Steps:

put vinegar, oil, garlic, cumin seeds and oregano in a blender; pulse until well blended. Add bell pepper and almonds; pulse until completely pureed. Add bread, paprika, cayenne and salt; pulse until smooth. If the sauce seems too thick, thin with water.

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