Canary Islands, Spain
The defining sauce tradition of the Canary Islands — the mojo (from the Portuguese molho, meaning sauce) is a mortar-ground or blended condiment of olive oil, garlic, vinegar, and flavouring elements, served with papas arrugadas, grilled fish, and meat. Two canonical versions: mojo rojo (red — with dried red pepper, sweet and hot pimentón, and cumin) and mojo verde (green — with fresh green herbs, typically cilantro or parsley, and cumin). The mojos are a direct expression of Canarian geography: the islands are at the intersection of Spanish, Portuguese, African, and Latin American culinary influence, and the mojo tradition carries all four — the dried pepper from the Americas, the cumin from North Africa and the Moorish tradition, the olive oil from Spain, and the cilantro from the shared Atlantic world.
Mojo rojo: soak dried guindilla or local Canarian dried peppers (or substitute dried pasilla or ancho for a milder version), blend with garlic, sweet pimentón, cumin, vinegar, and olive oil to a thick, pourable sauce. Mojo verde: blend fresh cilantro or parsley with garlic, green pepper, cumin, vinegar, and olive oil — must be made fresh (it oxidises quickly). Both should be pourable but thick enough to coat. The cumin is essential in both — it is the Moorish signature.
The traditional Canarian mortar preparation produces a slightly coarser texture and more intense flavour than blended versions — worth the effort for special service. The mojo verde improves if made with a mixture of cilantro and parsley. A third style (mojo de ajo) uses only garlic, olive oil, and vinegar — served with grilled fish. For a modern restaurant presentation, mojo rojo makes an excellent sauce for lamb, and mojo verde works beautifully with grilled octopus and roasted vegetables.
Skipping the cumin — it is the flavour foundation of both versions. Making mojo verde too far ahead — the chlorophyll oxidises within 4-6 hours. Using only sweet pimentón in the rojo — some heat is traditional. Making the sauce too smooth — a slight texture is traditional.
The Food of Spain by Claudia Roden