Spanish Mojo Rojo Sauce
Experience an explosion of Spanish flavors with this vibrant Mojo Rojo Sauce. Rooted in the stunning Canary Islands, this sauce combines peppers, garlic, and rich spices to elevate any dish. Traditionally poured over grilled fish or roasted vegetables, its smoky aroma and bold color invite creativity in the kitchen.
Ingredients
- 2 large red bell peppers roasted
- 4 cloves garlic peeled
- 2 tbsp red wine vinegar
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp sea salt
- ½ cup olive oil extra virgin
Instructions
- Preheat your broiler and place the red bell peppers on a baking sheet. Roast them under the broiler until their skins blister and blacken, turning occasionally, for about 10 minutes.
- Once roasted, remove the peppers from the oven and place them in a bowl, covering them with plastic wrap for 5 minutes. This will help loosen their skins.
- Peel the skins off the peppers and remove the seeds. Slice them into strips.
- In a food processor, blend the roasted peppers, garlic, red wine vinegar, smoked paprika, cayenne pepper, and sea salt until smooth.
- While blending, gradually drizzle in the olive oil until the sauce is emulsified and has a creamy consistency.
- Taste and adjust the seasoning if necessary, adding more vinegar for acidity or salt for depth.
Notes
If you prefer a milder sauce, reduce the amount of cayenne pepper. For a twist, try adding fresh herbs like cilantro or parsley for additional freshness. This sauce keeps well in the refrigerator for up to a week.
Nutrition
Calories: 268kcalCarbohydrates: 6gProtein: 1gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 587mgPotassium: 205mgFiber: 2gSugar: 4gVitamin A: 2918IUVitamin C: 106mgCalcium: 14mgIron: 1mg
Did you give this recipe a whirl?We're all ears to hear about your results!