In the Canary Islands, mojo (MO-ho) is a native salsa eaten on fish, meat, or potatoes (mojo is basically “wetting sauce” from mojar = to wet).
This mojo is really good and not too spicy. Traditionally they are made with a mortar and pestle, but I make it in the blender.
- 1 cup oil
- 1 teaspoon cumin
- ½ c vinegar
- 2 teaspoons crushed red pepper
- 3 teaspoons garlic
- 1 bunch cilantro
- 2 teaspoons salt
Start with 1/2 cup oil in a blender, then add the cilantro bunch and puree it. Then add the cumin, garlic and red pepper before adding the rest of the oil and the vinegar. Salt to taste. A full batch makes a lot, but mojo can stay good for months in the fridge. If you only make a half batch, best to start with all of the oil in the blender. A few times when only making a half batch, I have overblended the mojo, producing a very delicious and spreadeable “mojo-naise”.