Mojo verde and mojo rojo
Mojo verde and mojo rojo are two delicious Spanish sauces commonly used in Canarian cuisine. Mojo verde is a green sauce made primarily of cilantro, garlic, olive oil, and green pepper, while mojo rojo is a red sauce made with red peppers, garlic, paprika, and vinegar. Both sauces are full of flavor and add a wonderful kick to a variety of dishes, such as grilled meats, fish, or potatoes.
Ingredients
Mojo Verde:
- 1 cup fresh cilantro leaves
- 2 cloves garlic
- 1 green pepper seeds removed and chopped
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Mojo Rojo:
- 2 red bell peppers roasted, peeled, and deseeded
- 2 cloves garlic
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon sweet paprika
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- Salt and pepper to taste
Instructions
- Mojo Verde:
- In a blender or food processor, combine the cilantro, garlic, green pepper, olive oil, vinegar, cumin, salt, and pepper.
- Blend until smooth, adding more olive oil if needed to reach your desired consistency.
- Taste and adjust seasoning as needed.
- Transfer to a serving bowl and refrigerate until ready to serve.
- Mojo Rojo:
- In a blender or food processor, combine the roasted red peppers, garlic, olive oil, vinegar, paprika, cayenne pepper, salt, and pepper.
- Blend until smooth, adding more olive oil if needed to reach your desired consistency.
- Taste and adjust seasoning as needed.
- Transfer to a serving bowl and refrigerate until ready to serve.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 271kcal (14%)Carbohydrates: 7g (2%)Protein: 1g (2%)Fat: 27g (42%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 8mgPotassium: 238mg (7%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 2597IU (52%)Vitamin C: 102mg (124%)Calcium: 20mg (2%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
