Guide To Prepare Mojo Rojo Receta Tradicional The Best

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Mojo rojo, also known as mojo picón, is a vibrant red sauce that’s a staple in Canarian cuisine. This flavorful sauce adds a fiery kick to papas arrugadas (wrinkled potatoes), mojo chicken, and a variety of other dishes. While there are many variations, mojo rojo tradicional (traditional mojo rojo) is known for its simplicity and bold flavors.

This recipe will guide you through creating a delicious and authentic mojo rojo at home, bursting with the taste of roasted peppers, garlic, and a touch of smokiness. It’s easy to make and comes together in under 30 minutes, making it perfect for a quick and flavorful addition to your meals.

Cómo hacer mojo rojo canario
Cómo hacer mojo rojo canario


4 dried guajillo peppers

  • 2 dried árbol peppers (optional, for extra heat)
  • 1 red bell pepper, roughly chopped
  • 4 garlic cloves, peeled
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon hot paprika (adjust to your spice preference)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sea salt
  • 1/4 cup water (optional)

  • Directions:

    1. Hydrate the peppers: In a small saucepan, cover the guajillo peppers and árbol peppers (if using) with boiling water. Let them soak for at least 30 minutes, or until softened.

    2. Roast the peppers and garlic: Preheat your oven to 400°F (200°C). While the peppers are soaking, place the chopped red bell pepper and garlic cloves on a baking sheet. Drizzle with a tablespoon of olive oil and roast for 20-25 minutes, or until softened and slightly charred.

    3. Blend the ingredients: In a blender, combine the softened guajillo peppers and árbol peppers (if using), roasted red bell pepper, roasted garlic cloves, cumin, smoked paprika, hot paprika, olive oil, red wine vinegar, and salt. Blend until you have a smooth and slightly chunky sauce. If the sauce is too thick, add water one tablespoon at a time to achieve your desired consistency.

    4. Taste and adjust: Taste the mojo rojo and adjust the seasonings to your preference. You may want to add more salt, smoked paprika, or hot paprika depending on your taste.

    5. Serve and enjoy! Your mojo rojo is ready to serve. It’s traditionally served at room temperature or slightly chilled.

    Here are some tips for serving mojo rojo:

    As a dipping sauce for papas arrugadas (wrinkled potatoes)

  • Drizzled over grilled meats and fish
  • Marinated in chicken or tofu before grilling or baking
  • Added to stews and soups for a spicy kick

  • Nutrition Facts (per serving, approximately 2 tablespoons):

    Calories: 80

  • Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 320mg (depending on salt content)
  • Carbohydrates: 3g
  • Fiber: 1g
  • Sugar: 1g
  • Protein: 1g

  • Please note: This is a general estimate and the actual nutritional content may vary depending on the specific ingredients you use.


    Mojo rojo is a versatile and flavorful sauce that can elevate any dish. With its smoky, spicy, and slightly sweet notes, it adds a touch of Canarian sunshine to your meals. So next time you’re looking for a way to add some excitement to your food, give this traditional mojo rojo recipe a try!

    Frequently Asked Questions (FAQs)

    1. What kind of peppers can I use for mojo rojo?

    The traditional recipe uses guajillo peppers, which offer a smoky and mildly spicy flavor. You can also use árbol peppers for an extra kick of heat. If you can’t find these peppers, you can substitute with dried ancho peppers or even chipotle peppers in adobo sauce (adjusting the amount to your spice preference).

    2. Can I make mojo rojo without nuts?

    Absolutely! The traditional recipe doesn’t include nuts. However, some variations may add almonds or cashews for a richer texture. If you have a nut allergy or simply prefer a nut-free option, you can omit them entirely without affecting the taste of the sauce.

    3. How long does mojo rojo last?

    Store your homemade mojo rojo in an airtight container in the refrigerator for up to a week. The flavors will actually develop and deepen over time.

    4. Can I freeze mojo rojo?