Born in the Spanish Canary Islands, this mildly spicy sauce works a charm on steak, fish, chicken and roast veggies.
Spanish mojo sauce
Serves about 2 cups
Ingredients
2 large green bell peppers
½ cup chopped fresh coriander (or parsley)
4 cloves garlic, finely chopped
1 tsp salt
2 Tbsp white wine vinegar
¼ cup olive oil
1 Tbsp ground cumin
4 Thai green chillies
Method
- Char green peppers over an open gas hob flame until blackened all over. If you don’t have a gas hob, grill in the oven on high. Cool peppers, core and discard seeds, and cut into chunks.
- Blitz pepper chunks and remaining ingredients together in a jug blender on a medium speed, or use a stick blender to create a smooth sauce.
- Season to taste and serve.
Cook’s note
Add 1 tsp of tamarind paste and a dash of fish sauce for some Asian fusion.
Recipe and styling: Liezl Vermeulen
Photography: Zhann Solomons
Also read: Potato gnocchi with Cape Malay cream sauce
