To accompany potatoes, there is nothing better than a good mojo sauce. They can also be enjoyed with meat, fish, vegeta- bles or as a snack with some bread.
Mojo means “sauce” in Portuguese. Thank you, Portugal, for giving a name to our tasty sauce!
According to our grandparents, mojo came from commercial trade between America, Europe and Africa. Thanks to our pri- vileged location between these three continents. Many of the ships calling at our shores carried the different spices that are incorporated into the sauces. The famous “mojo picón” is made using hot peppers from La Palma.
Normally we make it by grinding certain basic ingre- dients in a mortar: olive oil, vinegar, salt and garlic. Other ingredients are added to this paste depending on the mojo that you want to make: red La Palma pepper, green or red peppers, paprika, cumin, coriander, parsley, almonds, water, saffron, tomato, cheese, etc.
Now our chefs are also making innovative combinations with ingredients such as cinnamon or squid ink.
