Well, our trip was unbelievable. Almost everything about Gran Canaria is totally surprising; the varied, awe-inspiring landscape, the freakishly perfect weather, the many “clothing optional” opportunities. The only thing I could really complain about is the food – horrendous. Not a fresh vegetable or lentil in sight – a serious nightmare for anyone who cares even remotely about their diet, let alone flavour – don’t even get me started on the Spanish omelette made with fake eggs and frozen french fries. I kid you not. Horrendous.
Luckily I had packed dried chickpeas, red lentils, brown rice, and quinoa, which I lived off of for the week, with some additional fresh produce from the grocery store tossed in. But I seriously wonder how the locals survive on red meat, fried everything and bread so white it literally dissolves in one’s mouth.
The one thing I actually did enjoy (seriously, the only one), was a condiment called mojo sauce (pronounced mo-ho), a welcome accompaniment to most local dishes, often boiled potatoes and fish. But once to my delight in a quiet café up in the mountains, the mojo came to our table by way of olives from a nearby tree, smothered in its flavour-city gorgeousness. I was smitten. And I couldn’t wait to get home to make my own version!
Mojo sauce is much like other regional delights in that there is no real “recipe” for it, as every family has their own version. The backbone ingredients include fresh red bell peppers, garlic, olive oil, vinegar, herbs, spices and stale bread – with variations and additions according to the creator. My version kicks things up a notch by roasting the red peppers, adding some lemon juice and a little agave nectar for sweetness. And instead of stale bread, I thought almonds would do the trick, keeping this saucy sauce gluten-free.
Canary Island-Inspired Mojo Sauce
Ingredients:
2 sweet red peppers, roasted
1 clove garlic
¼ cup almonds (preferably soaked)
1 small bunch cilantro
1/4 cup extra virgin olive oil
juice of one lemon
splash of vinegar (your choice of type)
1 tsp. agave nectar (or honey)
a couple pinches of sea salt
½ tsp. toasted cumin seeds
1/8 tsp. crushed chili flakes
Directions:
1. Preheat oven to 400F/200C
2. Wash peppers, slice them in half and place cut-side down on a baking sheet. Brush with olive oil and place in preheated oven on the top rack. Roast for 30-45 minutes until the skins are blackened.
3. Toast cumin seeds in a dry skillet until fragrant, remove from heat.
4. If you soaked your almonds overnight (learn why it’s a good idea here), peel them now, and place in food processor along with the other ingredients and pulse until chunky.
5. Once the peppers are roasted, remove form oven and let cool. Peel skins and place in food processor. Pulse to incorporate. Blend until desired consistency is reached (I think chunky is best).
6. Serve. Refrigerate leftovers.
Tip: So far I’ve discovered that this sauce is delicious as a spread on toast with avocado (ugh, to die for!), a dressing in a salad of wheat berries, chickpeas, red onion, shredded sweet potato and olives, and a great accompaniment to raw veggies. But be creative – try this with anything and everything and I’m sure you’ll find your mojo too…
I love discovering recipes inspired by travel and local food traditions! The Canary Islands mojo sauce sounds absolutely delicious, especially with roasted red peppers, almonds, garlic, and fresh herbs. I appreciate how this version uses wholesome ingredients while keeping the traditional flavors alive. It also makes me think about finding fun little ways to relax after experimenting in the kitchen. Recently, I came across Drink the Ocean, a free browser game where you drink water from puddles, pools, and oceans to grow bigger in a charming blocky world. It’s a surprisingly satisfying little break: https://drinktheoceangame.space/
The Canary Islands look absolutely amazing. I also love playing geometry dash whenever I need some fun and excitement
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Hi Sarah,
I upped a few of the ingredients and used roasted peppers from a jar..and I have to say, after living in Tenerife for 11 years and then returning to the UK I thought I’d never taste a good mojo again. This was a very,very good substitute for the one they make in Ottelo’s restaurant in Adeje. I can’t wait to make it for my sister as i know she misses mojo as much as i do (or should I now say did)!
Wow this recipe is a winner. Thank you!!
Paula
Another winner of a recipe! Thanks Sarah!
I wrote about it here: http://tastespace.wordpress.com/2011/11/30/canary-island-inspired-mojo-sauce/
I love your new website. The mojo sauce looks so yummy. What lovely pictures! The Canary Islands remind me of Uruguay in terms of food. Smart you though- packing all those dry items!
Thanks for the compliment on the photos – I got a new camera! A real one (a digital SLR)! I am looking forward to bringing more beautiful images to this site.
And yes, the sauce is incredible – I have been eating on EVERYTHING. Literally.
I got my mojo back, for sure 😉
Best, Sarah B.
The photos in this post are awesome. Sorry the food was no good–but this sauce does sound great.
YUM…sounds delicious…sorry the food other than your own cooking wasn’t so good!
HUGS
Char
This sounds like an excellent sauce. I have the ingredients on hand, so I’ll give it a try. Thank you.