The soul of Canarian cuisine – mojo rojo & mojo verde
Nothing works in the Canary Islands without mojo. Mojo rojo – red, spicy, made from roasted peppers and garlic. Mojo verde – green, fresh, made from coriander, parsley and garlic. Both are indispensable with fish, lapas, papas arrugadas, grilled meat – in fact, with just about everything. Once you’ve tasted homemade mojo, you’ll never buy the ready-made sort again.
Recipe 1: Mojo rojo
| Mojo rojo – Recipe details | |
|---|---|
| For | Approx. 300 ml – serves 4–6 |
| Preparation time | 20 minutes + 1 hour to infuse |
| Difficulty | Easy |
| Shelf life | In the fridge for 1 week |
Ingredients for mojo rojo
| Ingredients | |
|---|---|
| 3–4 Stk. | Red peppers, roasted (or 2 tbsp paprika paste) |
| 4 cloves | Garlic |
| 2 TL | Dried red chilli (adjust to taste) |
| 2 TL | Cumin (ground) |
| 1 TL | Paprika (smoked) |
| 2 EL | Red wine vinegar |
| 6 EL | Extra virgin olive oil |
| 1/2 TL | Coarse sea salt |
| n.B. | Water to adjust the consistency |
Preparation of Mojo rojo
- Roast the peppers: in the oven at 220 degrees on the fan setting for 20–25 minutes, until the skin blisters. Transfer to a bowl, cover with cling film, and leave to cool for 10 minutes. Then peel off the skin and remove the seeds.
- Crush the garlic in a mortar: Rub the garlic with coarse sea salt to form a paste.
- Blend everything together: Place the garlic paste, roasted peppers, chilli, cumin, paprika and vinegar in a blender. Blend on a high setting.
- Incorporate the oil: With the blender running, slowly pour in the olive oil – just as you would when making mayonnaise. The sauce will emulsify and become creamy.
- Adjust the consistency: Add a little water to achieve the desired consistency. Season to taste.
- Leave to rest: Leave to stand for at least 1 hour before serving – this allows the flavours to develop.
Recipe 2: Mojo verde
| Mojo verde – Recipe details | |
|---|---|
| For | Approx. 300 ml – serves 4–6 |
| Preparation time | 15 minutes + 30 minutes to infuse |
| Difficulty | Very easy |
| Shelf life | Keeps in the fridge for 5 days |
Ingredients for Mojo verde
| Ingredients | |
|---|---|
| 1 bunch | Fresh coriander (with stalks) |
| 1/2 bunch | Fresh parsley |
| 4 cloves | Garlic |
| 1 TL | Cumin (ground) |
| 3 EL | White wine vinegar |
| 8 EL | Extra virgin olive oil |
| 1/2 TL | Coarse sea salt |
| n.B. | Water, as required |
How to make mojo verde
- Wash the herbs and chop them roughly. Peel the garlic.
- Grind the garlic with sea salt in a mortar to form a paste.
- Put everything into the blender: garlic paste, coriander, parsley, cumin and vinegar. Blend.
- Gradually add the oil: with the blender running, slowly incorporate the olive oil.
- Season to taste and add water to achieve the desired consistency.
- Leave to infuse for 30 minutes – the green mojo becomes more flavourful the longer it stands.
Tips & Canarian specialities
Which mojo goes with what?
Mojo rojo – with meat, grilled fish, papas arrugadas. Mojo verde – with lapas, white fish, prawns, grilled vegetables. On La Graciosa, both are often served – the guest decides.
The mortar and pestle method
The most authentic mojo is not made in a blender, but in a Granite mortar (almofariz). It takes longer – but the texture is coarser and more intense. If you have a large mortar, give it a go.
Practical tips
- Mojo rojo: adjust the heat to your liking – add chilli to taste
- Mojo verde: greener and fresher immediately after blending – the longer it stands, the more intense the flavour
- Both mojos: store in the fridge; allow to come to room temperature before serving
- To spice it up: a dash of beer instead of water in mojo rojo adds depth
Yes – portion into ice cube trays, freeze, then transfer to a bag. Keeps for 3 months. The texture changes slightly after defrosting, but the flavour remains.
Conclusion
- Mojo rojo and mojo verde are the soul of Canarian cuisine – and easy to make at home.
- Fresh herbs and good-quality olive oil are the key.
- Once you’ve made it yourself, you’ll never go back to shop-bought mojo.
This article is based on on-site research by the go-la-graciosa.com editorial team. Last updated: April 2026
