World Food and Wine
what people eat and drink worldwide

Mojo colorado

A red, thick, and flavorful sauce from the Canary Islands usually served with boiled potatoes or meats.

Ingredients

2 bell pepper (red, de-seeded and roughly chopped)
1 tomato (ripe, skin and seeds removed, roughly chopped)
1 clove garlic (peeled)
1 1⁄2 teaspoons cumin (1 tsp cumin seed, toasted, 1/2 tsp ground cumin)
2 tablespoons vinegar
1⁄4 cup cooking oil (sunflower or olive oil)
1⁄2 chili pepper (dried, mild, roughly chopped)
  seasoning (salt and pepper to taste)

Instructions

Place all ingredients in mortar and mash until a smooth paste is formed.

Alternatively, place all ingredients in the blender and mix until smooth.

Total time
15 minutes
Cooking time 0 minutes
Preparation time 15 minutes
Yield
2 cups

Notes

This recipe has tomato so store in the refrigerator until ready to serve. Chilled, this sauce will keep for 2-3 days.

This red sauce can be made with dried peppers, such as spanish ñoras, soaked.

Ideally, serve with papas arrugadas; however, try this rich red sauce with steamed green beans, roasted chicken or pork, as well as boilde or steamed potatoes.

The best type of chili to use is picona, a red pepper, usually dried, from the Canary Islands, also referred tos pimenta picona, or guindilla, the Spanish dried dark red chili. If not, use any red chili, varying the amount to your taste.

There is no need to peel and remove seeds from the tomato if using a blender, just chop it and pass the resulting sauce through a coarse sieve.

Source

Spanish cuisine
very easy, vegetarian
sauces, condiments
Spanish food recipes
Food in Europe