Grill Mojo rojo and mojo verde with papas arrugadas
Time
Preparation time: 30 min.
Rest period: 1 hour
Total preparation time: 1 hr. 30 min.
Soon, the barbecue season starts again and what is closer than to think about one or the other tasty barbecue sauce. I had the idea, from my collection, the appropriate recipes for the Canary barbecue sauce Mojo set here. For the sake of simplicity, I have summarized the recipe for the spicy to very spicy mojo rojo, also called mojo picante or mojo picón, and the milder mojo verde here.
Both barbecue sauces are eaten on the Canaries not only for fish, meat or just bread, but in any case in style to the well-known Canary potatoes, the papas arrugadas. For these there is an extra variety on the islands, which is cultivated only there. But you can also use our domestic, but as small and uniform as possible potatoes.
The Papas arrugadas are cooked in the Canary Islands usually in sea water, which of course here with us is only partially possible, namely, if you happen to live by the North or Baltic Sea. Anyone who is not a native of the sea can use coarse sea salt to cook the potatoes. But more on that later.
Ingredients Mojo rojo
Sauce base:
- 1 cup olive oil
- 3 cups of neutral vegetable oil
- 1 - 2 tablespoons wine or herbal vinegar
- 1/2 cup of water
For the taste:
- 3 - 5 spicy, dried or
- 1 - 2 fresh hot peppers (with or without seeds, optional)
- 2 teaspoons of rose paprika
- 1 whole tuber peeled garlic cloves
- 1/2 tube of tomato paste
- a little sea salt
- 1 pinch of cumin ground
(Please make sure that no ground normal caraway is used here, but the one with the Latin name Cumin).
To tie the sauceIf the sauce should be too liquid, it can be thickened with 1 - 2 slices of crumbled white bread.
Preparation Mojo rojo
- The listed ingredients of the sauce base are briefly dashed in the blender. Then the other ingredients listed under taste also come into the blender and are finely pureed for about 3 to 4 minutes.
- If the mojo is too liquid, crumble another 1 - 2 slices of fresh white or toast bread, add it to the blender and puree again.
- Finally, the Mojo is seasoned with sea salt and a pinch of ground cumin.
- The sauce should be well drained for at least 1 hour and kept in the fridge for at least 2 to even 3 months.
- Before serving stir the mojo briefly again.
Ingredients Mojo verde
- 150 ml of olive oil
- 60 ml of red wine vinegar
- 1 green pepper
- 8 - 10 garlic cloves
- 1 large bunch of smooth parsley
- 2 bunch fresh coriander
- 1 teaspoon dried thyme or leaves of 2 sprigs of fresh thyme
- Sea salt, pepper
- if necessary, 1 - 2 slices of crumbled toast or white bread
Preparation Mojo verde
- The pepper is washed, gutted, freed from the white skins and roughly cut, the parsley and coriander leaves are also washed and stalked, the garlic cloves are peeled. All listed ingredients are mashed together with the TL Thyme in the blender to a fine pulp. Now the olive oil is added to the herb mass and stirred with a short turn under it. Finally, it is seasoned with some sea salt and freshly ground pepper.
- If the sauce is slightly too liquid, it can be made creamier by adding 1 or 2 slices of crumbled and mixed toast.
- The mojo verde should also be pulled through a little and stirred well before serving.
- Also this sauce keeps in the refrigerator in a closed container for about 2 to 3 months.
- As a supplement Papas arrugadas.
To the Papas arrugadas the following is said:
It is best to take potatoes of the same size or size as possible, wash them thoroughly and place them in a pot in which they are just covered with water. In addition, 4 tablespoons of coarse sea salt per kg of potatoes. (The amount of salt can be converted according to the amount of potatoes).
The pot is then covered with a dishcloth and the potatoes should now simmer for about 20 to 30 minutes on medium heat, so cook only slightly bubbly. Covering the pot with a dishcloth is important so that the cooking water can evaporate.
If the potatoes are cooked after the specified time, the stove is switched off, the potatoes are poured off and covered again with the towel, placed on the stove off, until the shell of the potatoes has wrinkled and a white salt layer has formed on it.
Now the Papas arrugadas can be eaten with the two mojo variations, of course a glass of Rioja should not be missing.
But grilled fish and / or meat, the Mojo tastes great and so the next barbecue can come.
I wish good appetite!
