Whether red or green, mojo sauce is one of the hallmarks of Canarian cuisine and is inextricably linked with island life and culture. Surprisingly, however, mojo is not limited to its red and green varieties. Take, almond mojo, for example, which originally hails from La Palma. It’s important to use whole, peeled, natural almonds and not ground almonds, as you can only get the perfect texture by crushing them in a pestle and mortar for deliciously imperfect results.
Use either sweet or hot paprika, but whatever you do, make sure it’s good quality De La Vera paprika. And be ready to use the pestle and mortar again to obtain the right texture. Try this recipe for a generous jar of mojo to accompany your favourite dishes.
- 20 whole, peeled almonds
- 1 pinch of salt
- 6-8 cloves of peeled garlic
- 2 teaspoons paprika
- A generous drizzle of extra virgin olive oil
- ½ glass of wine vinegar
Peel the garlic cloves and place them in your mortar dish. Crush well and add the salt and almonds. Continue mashing until you achieve a white paste. Add a generous glug of oil to the mixture, stir well, then add the vinegar. Stir again and add the two teaspoons of paprika, all the time mixing well. If the consistency is a little thick, loosen it up with an extra splash of olive oil.