How to Make Mojo Sauce

The Canarias are fanatic about their Mojo sauce just like us with our Ketchup and Brown Sauce.
There are 2 types green and red. The red is the spicy hot one, so be careful, the strengh depends on the person who made it!. Traditionally its used on canarian potatoes (small potatoes boiled with salt until the skins go wrinkly) but also used on fish, bread and really anything you fancy it with.

So this is how you make it

Green Mojo Sauce

• • 2 large green peppers, roughly chopped
  • 1/2 cup fresh chopped coriander or parsley (I prefer coriander)
  • 4 cloves of garlic, minced
  • 2 teaspoons sea salt
  • 2 tablespoons red wine vinegar
  • 4 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 slice of bread, torn into small pieces
  •  

• 2 large red peppers, roughly chopped
• 6 cloves of garlic, minced
• 4 small chillies, chopped
• 2 teaspoons sea salt
• 2 tablespoons red wine vinegar
• 4 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 slice of bread, torn into small pieces

Recipe

1. Place all the ingredients for either the green mojo sauce or the red mojo sauce into your blender or Nutribullet and blend until everything is thoroughly broken down and you’ve got a thick sauce. If you’re using a blender, you might have to give it a bit of a shake to move the ingredients around before they’ll blend properly.
2. Pour the mojo sauce into a sterilised jar and keep in the fridge for up to two months.