Mojo Rojo (Quick Red Pepper Sauce)
This Mojo Rojo sauce has a bright, punchy flavor profile thanks to fresh red peppers, vinegar, and garlic. It blends together in just 5 minutes and is perfect for serving as a dip with crispy roasted potatoes or spread in sandwiches. This quick and easy sauce from the Canary Islands is bound to be a new favorite!
It’s no secret that sauces make everything better, and this mojo rojo sauce is no exception.
This bright red pepper sauce originated in the Canary Islands and like most of my favorite recipes, has African and Latin American roots.
The blend of fresh peppers and garlic with warming spices like paprika and cumin remind me of many of my favorite Moroccan recipes and Puerto Rican staples.
Roast a batch of salty potatoes to serve alongside this 5 minute sauce and thank me later!
Grocery List
2 Simple Steps:
Tip: Keep blending until creamy smooth with no clumps!
My Secret Sauce Ingredient
There’s a secret ingredient I’ve been using in all of my favorite blended sauce recipes lately, and you already have it in your kitchen.
It’s water!
Adding a splash of water encourages the creamy, emulsified texture of this red pepper sauce. The result is a super light, silky smooth mojo rojo.
What To Serve Alongside
As mentioned, this Canarian mojo rojo is most typically served with a plate of salty potatoes. That said, I’ve found it goes great with most veggies, proteins (white fish, chicken, steak), and especially a nice piece of crusty bread.
More ideas:
Enjoy,
Mojo Rojo (Quick Red Pepper Sauce)
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Category: Dip, Sauce
- Method: Blended
- Cuisine: Canarian, spanish
- Diet: Vegan
Description
This Mojo Rojo sauce has a bright, punchy flavor profile thanks to fresh red peppers, vinegar, and garlic. It blends together in just 5 minutes and is perfect for serving as a dip with crispy roasted potatoes or spread in sandwiches. This quick and easy sauce from the Canary Islands is bound to be a new favorite!
Ingredients
- 1 red bell pepper (any sweet pepper will do)
- 1 red chilies
- 4 garlic cloves
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp cumin
- 2 tbsp red wine vinegar or sherry vinegar
- 1 tbsp water
- 1/4 cup olive oil
Instructions
- Roughly chop the peppers: Remove seeds from the peppers and roughly chop before adding to your blender or food processor.
- Blend the mojo rojo: Add the remaining ingredients to the blender or food processor and blend until creamy smooth. Enjoy!
Equipment
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