Canary Islands Recipes of Red, Green Mojo, Cilantro and Mojo Picón

  Recipes of the Red, Green Mojo, Cilantro and Mojo Picón from Canary Islands  

The best cooking recipes from the Canary Islands at www.TuCanarias.com

Do you like mojos from the Canary Islands? The red mojo, the green mojo, the coriander, the picón...? How rich! Well, now we are going to tell you about its history and its recipes so that you can enjoy this simple but succulent Canarian delicacy. Dare with them!

  History  

One of the most popular hallmarks of the Canary archipelago is its wrinkled potatoes with mojo sauce, partly because of that famous success of Caco Senante "The rich Canarian sauce is called mojo picón" and partly because it is usually the first thing that visitors recognize. the Islands and one of the most successful dishes of our gastronomy due to its simplicity and precious flavour, although this culinary success is shared with the quality of the old potatoes from the Canary Islands, such as the egg yolk black potato, a true culinary treasure. It is asserted that the origin of the word mojo comes from the Portuguese "molho", which in Spanish means sauce. And its appearance in the Canary Islands is justified by the strategic location of the Canary Islands at the center of the intercontinental routes of international trade with Europe, Africa and America, where spices were one of the key goods, and taking advantage of the passage of ships , part of them was unloaded here, with the consequent privilege and influence that this meant for the population of the islands, enriching the gastronomy of the Canary Islands to where we know it today, with mojo being one of its greatest exponents. From the Canary Islands as the place of origin of the Mojo, and as a result of the strong immigration of our islanders in the 19th century, it is taken to Venezuela and all of America where it gave rise to variants such as the guasacaca. The mojo is used in countless dishes on the islands and the gastronomy of the islands is not understood without it, it is added to grilled cheese, escaldón, sancocho, wrinkled potatoes, meat, fish, only with bread, … There are several variants but those considered authentic mojos are:

Mojo Rojo Suave
Mojo Rojo Picón
Mojo Verde
Mojo Cilantro

This typical sauce from the islands is always made up of several key ingredients: oil, vinegar and garlic. To which is then added, depending on the type of mojo you want to make, parsley, saffron, coriander, red pepper, green pepper, palm peppers, cumin, paprika and many other herbs and spices. There are more than twenty variants, and they are grouped into mojos, marinades, salmorejos, mashed and other sauces. All this depending on the island in which it is made. There is no single recipe; which demonstrates the extensive and varied culinary richness of the archipelago. Red is used to accompany meats and green and coriander are used more with fish.

  Ingredientes  

 Elaboration  

ECIPE FOR THE THREE TYPES OF MOJOS, GREEN, PICÓN and RED:

1. In a mortar, mash the peeled and chopped garlic, cumin, and coarse salt, then add the rest of the ingredients on the list, continuing to mash.

2. Finally, it is mixed with the oil, the vinegar and a little water until it reaches the desired consistency.

The Cilantro Mojo is made with the same recipe as the green mojo but with three times the amount of cilantro and half the amount of green pepper.

Another variety of green mojo consists of using, with the same recipe, parsley instead of cilantro. Due to the oil and its dry ingredients, this mojo can be kept for months in the fridge.

And if you don't want to cook, in our online store you can buy the best and richest artisan mojos without preservatives from the Canary Islands and receive them at home anywhere in the world with Customs and Free All-Risk Insurance at www.TuCanarias.com: Mojo Rojo , Green, Cilantro and Mojo Picón from the Canary Islands.

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