I first came across these wonderful spicy sauces in Fuerteventura, where they are served with the locally grown "papas", small potatoes which are boiled dry in salty water leaving them salt crusted. The sauces go well with meat, fish and vegetables, hence their inclusion in my list of favourites. It is worth going to the trouble of making both sauces because they contrast so well, and will keep fresh in the fridge for a number of days.
Mojo Verde
- 3 generous handfuls fresh coriander, stems and all
- a bunch of spring onions
- 3 green chillies
- 125ml sherry vinegar
- 250ml extra virgin olive oil
- 3 cloves of garlic
- 2tsp cayenne pepper
- 3tbsp cumin seeds, ground to powder
- 25g castor sugar
- seasoning to taste
Combine all ingredients into the food processor and blitz thoroughly. Adjust seasoning to taste.
Mojo Rojo
- 200ml extra virgin olive oil
- 1nhandful flatleaf parsley
- 4 cloves of garlic
- 1 tsp smoked pimenton (Spanish paprika)
- Juice of 1 lemon
- 150g tomato puree
- 75ml white wine vinegar
- 25ml water, to loosen
- 25g castor sugar
- 1 tbsp fennel seeds, powdered
- 1 tbsp cayenne pepper
- 1 tbsp dried oregano
- seasoning to taste
Again, combine all ingredients into the food processor and blitz thoroughly. Adjust seasoning to taste.
Store in sterilised air-tight jars in the fridge.
