Beyond the traditional green coriander mojo and the red, hot pepper mojo sauces in Lanzarote, there are other flavour variations used across the Canary Islands. In La Palma, for example, they make almond mojo, whilst, in Gran Canaria, they use sweet or bitter oranges to make orange mojo to accompany scalded gofio or fish broths.
IngredientsÂ
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A head of garlic
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Half a green pepper
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Half a spoonful of salt
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Half a spoonful of cumin grains
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A teaspoon of green peppercorns
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A pinch of parsley
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juice of two oranges (to taste, sweet or bitter)
Method
Although the original recipe calls for crushing the ingredients in a pestle and mortar, a hand blender is equally effective. Peel the garlic and chop. Cut the pepper into small squares and remove the stalks before chopping the parsley.
Crush in a pestle and mortar or blend until you have a smooth consistency. Add the freshly squeezed orange juice and stir constantly. Stir well again before serving.
