Canary Island Red Mojo Sauce Recipe

Garlic: Adds a pungent, aromatic flavor that forms the base of the sauce.

Cumin seeds: Provides a warm, earthy taste that complements the other spices.

Salt: Enhances the overall flavor of the sauce.

Olive oil: Acts as the main liquid component, giving the sauce a smooth texture.

Red wine vinegar: Adds acidity and a slight tanginess to balance the flavors.

Red bell peppers: Roasted and peeled, they contribute a sweet, smoky flavor and vibrant color.

Smoked paprika: Infuses the sauce with a deep, smoky flavor that is characteristic of traditional mojo sauce.

When roasting the red bell peppers, make sure to char the skin evenly by turning them frequently over an open flame or under a broiler. Once the skin is blackened, place the peppers in a bowl and cover with plastic wrap for about 10 minutes. This will create steam, making it easier to peel off the skin. This step enhances the flavor and ensures a smoother texture for your mojo sauce.

• 2 cloves peeled garlic - Substitute with ½ teaspoon garlic powder: Garlic powder can provide a similar flavor profile, though it may lack the fresh, pungent kick of raw garlic.

• 1 teaspoon cumin seeds - Substitute with 1 teaspoon ground cumin: Ground cumin will offer the same earthy, warm flavor, though it may be slightly more intense.

• 1 teaspoon salt - Substitute with 1 teaspoon sea salt: Sea salt can provide a similar level of saltiness with a slightly different mineral content.

• 1 cup olive oil - Substitute with 1 cup avocado oil: Avocado oil has a similar texture and a mild flavor that won't overpower the sauce.

• 2 tablespoon red wine vinegar - Substitute with 2 tablespoon apple cider vinegar: Apple cider vinegar has a similar acidity and can provide a slightly fruity undertone.

• 2 pcs roasted and peeled red bell peppers - Substitute with 2 pcs roasted and peeled pimientos: Pimientos have a similar sweetness and texture, making them a good alternative.

• 1 teaspoon preferably smoked paprika - Substitute with 1 teaspoon regular paprika + ¼ teaspoon liquid smoke: This combination can mimic the smoky flavor of smoked paprika.

• To store your Canary Island Red Mojo Sauce, transfer it to an airtight container. A glass jar with a tight-fitting lid works best to maintain the freshness and flavor.
• Place the container in the refrigerator. The sauce will keep well for up to a week, allowing you to enjoy its vibrant flavors over multiple meals.
• If you plan to keep the sauce for longer, consider freezing it. Pour the sauce into ice cube trays, filling each compartment about three-quarters full. This method allows you to thaw only what you need.
• Once the sauce cubes are frozen solid, transfer them to a resealable plastic bag or another airtight container. Label the bag with the date to keep track of its freshness.
• When you're ready to use the frozen sauce, simply pop out the desired number of cubes and let them thaw in the refrigerator or at room temperature. You can also add the frozen cubes directly to hot dishes, where they will melt and blend seamlessly.
• For the best flavor and texture, use the frozen sauce within three months. While it will remain safe to eat beyond this period, the quality may begin to decline.
• Always use a clean spoon or utensil when scooping out the sauce to prevent contamination and extend its shelf life.

• Stovetop Method: Pour the Canary Island Red Mojo Sauce into a small saucepan. Heat over low to medium heat, stirring occasionally to ensure even warming. Be careful not to overheat, as this can alter the flavor of the olive oil and red bell peppers.

• Microwave Method: Transfer the sauce to a microwave-safe container. Cover it loosely with a microwave-safe lid or a piece of microwave-safe plastic wrap. Heat on medium power in 30-second intervals, stirring in between, until the sauce is warmed through.

• Water Bath Method: Place the sauce in a heatproof container or jar. Fill a pot with water and bring it to a gentle simmer. Submerge the container with the sauce into the simmering water, ensuring the water level is below the lid. Heat until the sauce reaches the desired temperature, stirring occasionally.

• Oven Method: Preheat your oven to 300°F (150°C). Pour the sauce into an oven-safe dish and cover it with aluminum foil. Heat in the oven for about 10-15 minutes, stirring halfway through to ensure even warming.

• Double Boiler Method: Set up a double boiler by placing a heatproof bowl over a pot of simmering water. Pour the sauce into the bowl and heat, stirring occasionally, until warmed through. This gentle method helps maintain the integrity of the olive oil and smoked paprika.

• Blender: Used to combine all the ingredients into a smooth sauce.

• Food processor: An alternative to a blender, also used to blend the ingredients until smooth.

• Measuring spoons: Essential for accurately measuring the cumin seeds, salt, and smoked paprika.

• Measuring cup: Used to measure the olive oil.

• Garlic peeler: Helps in peeling the garlic cloves easily.

• Knife: Necessary for cutting and peeling the roasted red bell peppers.

• Cutting board: Provides a surface to cut and peel the roasted red bell peppers.

• Spatula: Useful for scraping down the sides of the blender or food processor to ensure all ingredients are well blended.

• Storage container: Used to store the sauce in the refrigerator if not serving immediately.

Use pre-roasted peppers: Save time by using jarred roasted red bell peppers instead of roasting them yourself.

Pre-minced garlic: Opt for pre-minced garlic to cut down on prep time.

Measure ingredients in advance: Have all ingredients measured and ready to go before you start blending.

Batch preparation: Make a larger batch of mojo sauce and store it in the refrigerator for up to a week.

Use a high-speed blender: A high-speed blender will make the blending process quicker and smoother.