Secret Seaside recipes: how to make red and green mojo

If the Canary Islands has a star product, it is mojo sauce, which comes in red and green varieties. And, although there are different versions across the archipelago, Seaside Collection has two secret recipes for each type. Read on to discover the ingredients of Canary mojo and Seaside's secret formula for the red and green sauce. A Canary Island culinary delight!  

CANARIAN MOJO RECIPES:

SEASIDE RED MOJO  

Red mojo is a rich sauce typical of Canary Island cuisine with a typically tasty, spicy flavour. Learn how to make your own version by following these recipes. 

 - Recipe 1: Classic Canary Red Mojo

• Ingredients: 4 garlic cloves, 1 teaspoon cumin powder, 1 teaspoon ground red pepper (Canary Island picona pepper) or sweet paprika, 1 teaspoon ground black pepper, 1 teaspoon salt, 1 tablespoon red wine vinegar, 1 tablespoon water, 1/2 cup extra virgin olive oil. 

• Steps: 

1. Peel the garlic and chop it into small pieces.  

2. In a mortar, mix the minced garlic, cumin powder, ground red pepper (or sweet paprika), ground black pepper and salt. Pound the ingredients with a mortar until you get a thick paste. 

3. Add the red wine vinegar and water to the garlic and spice paste and mix well. 

4. Gradually add the extra virgin olive oil, continuing to mix  with the mortar, until you obtain a smooth sauce. 

5. Taste and adjust the salt and spices to your liking. 

6. Transfer the red mojo to a bowl and allow to rest for at least 30 minutes to allow the flavours to meld before serving. 

 - Recipe 2: Red mojo sauce with roasted peppers 

• Ingredients: 2 red peppers, 4 garlic cloves, 1 teaspoon cumin powder, 1 teaspoon ground red pepper (Canary Island picona pepper) or sweet paprika, 1 teaspoon ground black pepper, 1 teaspoon salt, 1 tablespoon red wine vinegar, 1 tablespoon of water, 1/2 cup of extra virgin olive oil. 

• Steps: 

1. Wash and dry the red peppers, then roast them in the oven or on a grill until tender and the skin is slightly charred. 

2. Once the peppers are roasted, allow them to cool, then remove the skin, seeds and stems, and cut the meat into small pieces.  

3. Peel the garlic and chop it into small pieces.  

4. In a food processor or blender, combine the roasted peppers, minced garlic, cumin powder, ground red pepper (or paprika), ground black pepper, and salt. Blend the ingredients until you get a smooth sauce. 

5. Add the red wine vinegar and water.

SEASIDE GREEN MOJO  

Green mojo is a delicious sauce typical of Canary Island cuisine, used to accompany meat, fish and papas arrugadas (new potatoes cooked in their skins). Discover two new secret Seaside recipes.  

- Recipe 1: Classic Canary green mojo

• Ingredients: 1 bunch of fresh coriander, 3 garlic cloves, 1 teaspoon cumin powder, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 tablespoon white wine vinegar, 1 tablespoon water, 1/2 cup extra virgin olive oil.  

• Steps: 

1. Wash and dry the fresh coriander and finely chop the leaves and stems. 

2. Peel the garlic and chop it into small pieces. 

3. In a mortar, mix the chopped coriander, minced garlic, cumin powder, salt, and ground black pepper. Pound the ingredients with a mortar until you get a thick paste. 

4. Add the white wine vinegar and water to the coriander-garlic paste and mix well. 

5. Gradually add the extra virgin olive oil while you continue mixing with the mortar, until you obtain a smooth sauce. 

6. Try, and adjust the salt and pepper to your taste. 

7. Transfer the green mojo to a bowl and allow to rest for at least 30 minutes to allow the flavours to meld before serving. 

- Recipe 2: Green mojo sauce with avocado

• Ingredients: 1 ripe avocado, 1 bunch fresh coriander, 3 garlic cloves, 1 teaspoon cumin powder, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 tablespoon white wine vinegar, 1 tablespoon water, 1/4 cup extra virgin olive oil. 

• Steps:  

1. Cut the avocado in half, remove the stone and scoop out the pulp with a spoon. Place it in a bowl. 

2. Wash and dry the fresh coriander and finely chop the leaves and stems. 

3. Peel the garlic and chop it into small pieces. 

4. In a food processor or blender, combine the avocado, chopped coriander, minced garlic, cumin powder, salt, ground black pepper, white wine vinegar, and water. Blend the ingredients until you get a smooth sauce. 

5. Gradually add the extra virgin olive oil while you continue mixing, until you obtain a smooth sauce. 

6. Try, and adjust the salt and pepper to your taste. 

There are countless versions of Canary Island mojo, but none as special as our secret Seaside recipes. Which one’s your favourite? Book your room now at Seaside Los Jameos, enjoy the magic of Lanzarote and fall in love with Canary Island cuisine.