Spicy Sensation: Exploring Mojo Rojo Sauce In The UK

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Mojo Rojo, translating to “red sauce” in Spanish, is a vibrant and flavorful condiment originating from the Canary Islands. This simple yet powerful sauce is a staple in Canarian cuisine, adding a smoky, garlicky punch to potatoes, meats, seafood, and even vegetables.

The beauty of Mojo Rojo lies in its versatility. With a handful of pantry staples and a quick blending process, you can whip up a delicious homemade sauce that rivals anything store-bought. This guide will take you through the ingredients, directions, and nutritional information of Mojo Rojo, all presented in a user-friendly format.

Favorite Mojo Rojo Sauce
Favorite Mojo Rojo Sauce


The Spice Base:

  • 2-3 cloves garlic, peeled and roughly chopped
  • 1/2 red bell pepper, roughly chopped (adjust for desired heat)
  • 1-2 red chili peppers, depending on your preferred spice level (seeds add more heat)
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground cumin
  • The Savory Blend:
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon sea salt (or kosher salt)
  • The Thickener (optional):
  • 1 slice of white bread, crusts removed

  • Directions:

    1. Prep the Peppers: Begin by removing the stems and seeds from the bell pepper and chili peppers. If you prefer a milder sauce, keep some of the seeds in the chili.
    2. Combine the Dry Ingredients: In a pestle and mortar (or a food processor), combine the chopped garlic, red bell pepper, chili peppers, paprika, and cumin. Grind or pulse until a coarse paste forms.
    3. Incorporate the Liquids: Add the red wine vinegar and olive oil to the spice mixture. Blend or continue grinding until well combined.
    4. Season and Adjust: Season the sauce with the sea salt and taste for spiciness and overall flavor. If desired, add a pinch more paprika or cumin for extra depth.
    5. Thicken Up (Optional): For a thicker consistency, add the crustless bread slice and blend or grind until incorporated.
    6. Serve and Enjoy: Transfer the Mojo Rojo to a serving dish and allow it to rest for at least 30 minutes for the flavors to meld. Serve alongside your favorite dishes or store in an airtight container in the refrigerator for up to a week.

    Nutritional Facts (per serving, approximately 2 tablespoons):

    Calories: 190

  • Fat: 17g
  • Carbohydrates: 5g
  • Protein: 1g
  • Sodium: 350mg (depending on salt used)

  • Please note: This is a general estimate and the actual nutritional value may vary depending on the specific ingredients used.


    Mojo Rojo is a delightful and easy-to-make sauce that adds a burst of flavor to any dish. With its smoky paprika, tangy vinegar, and vibrant spice, it’s a versatile condiment that will elevate your culinary creations. So next time you’re looking for a zesty addition to your meal, give homemade Mojo Rojo a try!

    Frequently Asked Questions (FAQs):

    1. Can I substitute ingredients in Mojo Rojo?

    Absolutely! While the traditional recipe uses red bell peppers and chili peppers, you can experiment with other options. Roasted red peppers add a deeper sweetness, while chipotle peppers in adobo sauce provide a smoky and slightly smoky heat. Feel free to adjust the amount of paprika and cumin to your taste preference.

    2. How long does Mojo Rojo last?

    Homemade Mojo Rojo will keep in an airtight container in the refrigerator for up to a week. The flavors will actually develop and intensify over time.

    3. Is Mojo Rojo gluten-free?

    Yes, Mojo Rojo is naturally gluten-free as long as you skip the optional bread thickener.

    4. What if I don’t have a pestle and mortar?

    No problem! A food processor or blender will work just fine for making Mojo Rojo.

    5. Can I use Mojo Rojo as a marinade?

    You can definitely use Mojo Rojo as a marinade for meats, seafood, or tofu. Simply marinate your chosen protein for at least 30 minutes or up to overnight for deep and flavorful results.