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Canarian Red Mojo Sauce

The sauce can be served with just about anything you fancy.

Canarians serve it with bread for dipping at the start of a meal and with Canarian potatoes (wrinkly potatoes)'. I wasn't a huge fan of them as I found them too salty.

Mojo Sauce

Back from our holidays in Fuerteventura and what a fantastic time we had! I've never eaten so much fresh fish and paella in my life and besides that was one of my favourite things was Mojo sauce, also known as Canarian Red Sauce.

It seems there are so many different versions of this sauce but the one served in the Barcelo Jandia Mar hotel was extra yum.

So, with that in mind, I was on a mission to get the recipe and I tracked down the chef that made it.

His name was Marco and he was so helpful. He could speak a bit of English and said to come back tomorrow and he would have the recipe for me.

The next day at lunchtime there he was; I thought he would just write the recipe for me, but much better than that he took me into the massive hotel kitchen and as he wrote it out, explaining and demonstrating the recipe!

But some of the ingredients I didn't have a clue what he meant. Comino he said......there's me thinking what's that?! So he took some from the store cupboard and showed me and it was cumin.

The recipe he gave me was to make a huge amount, so I've altered it only to make a far smaller portion to serve 2-3 people.

Yield: 2-4
Author: Jan Bennett
Canarian Red Mojo Sauce

Canarian Red Mojo Sauce

It seems there are so many different versions of this sauce but the one served in the Occidental Jandia Mar hotel was seriously good. So, I was on a mission to get the recipe and I tracked down the chef that made it!
Prep time: 7 Mininactive time: 5 MinTotal time: 12 Min


  • 350g of nice ripe tomatoes - about 3
  • 5 fat cloves of garlic
  • a pinch of salt - to taste
  • 2 tablespoons of paprika
  • 2 teaspoons of cumin seeds - crushed and ground slightly
  • 1 or 2 chillies (depending on how hot you want it) - seeds in and chopped
  • 30ml white wine vinegar
  • 2 x 120ml extra virgin olive oil - you will use half then half later


  1. Score the tomatoes around the centre, put them in a small bowl and pour over boiling water. 
  2. Leave for 5 minutes and the skin will peel off easily.
  3. Peel the skin from the garlic.
  4. You will need a hand (stick) blender and a jug. 
  5. Put 120ml of oil and say 15ml of the white wine vinegar along with everything else into the jug and blend.
  6. When you're happy all the bits are crushed up nicely, have a taste. Add a little more of the vinegar. 
  7. Add the rest if you think you need to and check to see if you think you want more salt.
  8. Once you're happy with the taste pour into a serving dish and stir in the rest of the olive oil. 
  9. The oil will need to be stirred in again when you serve the sauce.
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  1. Glad you had such a lovely holiday and even gladder you brought back great recipes to share!

  2. Glad you had a good tim. I remember trying this sauce in Fuerteventura - it's yummy

  3. Hi Jan

    I'm new to your blog and wanted to say hello.

    I've never heard of had this sauce but it looks super delish!


  4. That does sound good. Love the photos too ;0)

  5. So glad to hear you had a wonderful time. Thanks for sharing this recipe with us:D

  6. Welcome back Jan! This sauce looks lovely!

  7. What a nice sauce. It's always great to bring back recipes from places that will be fondly remembered. I am a first time visitor to your blog, so I've spent some time browsing through your earlier recipes. I'm so glad I did. I really love the food you feature and will be back often to see more of your recipes. I hope you are having a great day. Blessings...Mary

  8. You are something Jan! I can just imagine the whole scenario of you two translating and preparing this recipe. How fun is that!

    Well it sure sounds like you had a memorable vacation and a tasty one at that! The sauce looks enticingly lovely...

    Thanks for sharing...

  9. Pleased that you had a great time in the sun with lots of lovely food, and I am sure wine too!!!
    You did well to get this delicious recipe.

  10. I love that you tracked down the chef to get the recipe.
    I bought back a book of mojo sauces when I went to the Canary Islands, I'm definitely going to try this one!

  11. I remember this sauce from a trip to Fuerteventura many moons ago, and you're right it is delcious. Thanks for going to the trouble to get the recipe, and for sharing it with us.

    Also, I'm glad you had a lovely holiday.


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