Everyone who comes to Lanzarote loves Mojo – the sauce served with bread, potatoes or fish as a Canarian staple. And every local chef has their own recipe, which they are convinced is the best in the world!
Here’s mine:
Mojo Verde
Ingredients
Large bundle of coriander leaves pulled off the stems (called cilantro here)
4 cloves of garlic
Juice of half a lemon
2 Tablespoons of wine or cider vinegar
A small green pepper (or half one if you can’t find the small type)
A large pinch of cumin
Two slices of bread, crusts removed
(I quite often add a small chili, although that isbn’t normal with green mojo)
Method
Blitz everything except the bread and oil in a food processor. Once the ingredients have smashed down a little, add the bread torn into chunks, then drizzle in the oil until the sauce is at the consistency you like – it can be thick and chunky or thin and drizzly! Taste and adjust seasoning, and add vinegar if you feel it needs more.
Mojo Rojo
Ingredients
4 cloves of garlic
Juice of half a lemon
2 Tablespoons of wine or cider vinegar
A small red pepper
A large pinch of cumin
Two slices of bread, crusts removed.
1 chilli (2 if you love it hot!)
2 tablespoons of paprika (the Spanish smoked one if you can find it.)
Method
Blitz everything except the bread and oil in a food processor. Once the ingredients have smashed down a little, add the bread torn into chunks, then drizzle in the oil until the sauce is at the consistency you like – it can be thick and chunky or thin and drizzly! Taste and adjust seasoning, and add vinegar if you feel it needs more.