Sauces and Dips

Smoky, Tangy Sauce for Potatoes, Fish, and Grilled Meats

Mojo Rojo is a classic sauce from Spain’s Canary Islands—bold with roasted red peppers, paprika, garlic, and vinegar. It’s the traditional partner for papas arrugadas (wrinkled potatoes) and a knockout with grilled seafood, chicken, and vegetables.

Ingredients (Makes about 1 cup)

• 2 roasted red bell peppers, peeled and seeded (or 1 cup jarred roasted peppers, drained)
• 2–3 garlic cloves
• 2 tablespoons red wine vinegar (up to 3 Tbsp to taste)
• 1 teaspoon smoked paprika
• 1/2 teaspoon sweet paprika (optional)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne or hot paprika (to taste)
• 1/2 teaspoon fine sea salt (plus more to taste)
• 1 small slice day-old bread (15–20 g), toasted (optional, for body)
• 1/3 cup extra-virgin olive oil

Instructions

1. Prep the Base
   If using bread, toast until dry and lightly golden.
2. Blend
   In a blender/processor, add peppers, garlic, vinegar, smoked paprika, sweet paprika, cumin, cayenne, salt, and toasted bread (if using). Blend to a smooth paste.
3. Emulsify & Adjust
   With the motor running, stream in olive oil until glossy and spoonable. Taste and adjust vinegar, salt, and heat.

Serving Ideas

• Spoon over papas arrugadas, grilled fish, or chicken
• Drizzle on charred vegetables or roasted potatoes
• Spread on sandwiches and tapas boards

Tips from @saucesanddips

• For milder heat, skip the cayenne and lean on sweet paprika.
• Thicker mojo: add a bit more toasted bread; thinner: whisk in a splash of water.
• Keeps 5–7 days refrigerated; stir before serving.

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