Tenerife flavors: mojo rojo and mojo verde
Mojo rojo and mojo verde – two sauces whose taste will instantly transport you to the sunny Canary Islands! Did you know that the word “mojo” probably comes from the Portuguese “molho”, meaning “sauce”? This is how the inhabitants of Tenerife and the surrounding area developed their iconic recipes. They are still served in almost every Canarian pub.
Mojo rojo (red) owes its color and spiciness to peppers (often pimentón or chili), olive oil and garlic. Sometimes cumin or wine vinegar is also added, which gives it a pleasantly sour aftertaste. It works great with meat – especially grilled pork or poultry – but also with crispy bread or Canarian papas arrugadas (wrinkled potatoes cooked in salted water).
In turn, mojo verde (green) attracts the eye with the color of fresh herbs, mainly coriander (sometimes parsley). It has a milder, more refreshing taste. It goes perfectly with fish, seafood and vegetables. For some, it can be a great dip for raw vegetables. For others, it is an addition to grilled goat cheese – whoever tries it, usually falls in love at first bite!
What else is special about them? Simplicity. Both sauces are prepared with olive oil, vinegar, spices and a large amount of garlic, and the secret is the right proportion and freshness of the ingredients. In Canarian homes, mojo recipes are passed down from generation to generation. Each family has its own little secret ingredient that gives the sauce a unique twist.
If you ever visit Tenerife, be sure to order papas arrugadas con mojo – it’s a classic that you can get addicted to! And at home, experiment with the spiciness and amount of fresh herbs to find your perfect balance of flavors.
Buen provecho!
