Favorite Mojo Rojo Sauce
Do you ever eat something and think, “Wow! I love that!?” It hits all of the right flavor buttons and you just fall in love. I get it, because it happens to me too. One of the things I love the most about these moments is the inspiration that comes from them. I feel the need to try and re-create those flavors at home! This time, the moment came when I experienced Mojo Rojo.
What is Mojo Rojo?
Shout out to Spain for creating this awesome sauce! The name means “red sauce” – but I bet you knew that – LOL! And it’s packed with amazing flavor from chiles, garlic and spices. Traditionally used as a condiment for topping potatoes, I personally love it on…EVERYTHING! Trust me when I say this will be your new favorite food to make!
Mojo Rojo – A Sauce For Everything!
I wasn’t kidding when I said this sauce tastes good on everything. Pretty much at any meal, I put it on the table, because it almost always works. In fact, the little sous chef couldn’t get enough! Big points for Mojo Rojo! But, if we had to get down to the nitty gritty, here are a few great ways to enjoy it!
- On top of eggs – Scrambled, poached, fried!
- On avocado toast
- In my wrap or on my sandwich
- On my salad – good with veggie or grain salads
- On top of chicken or shrimp
- Swirled into hummus for a yummy dip
- Stirred into broth-based soups for a spicy kick
Now I’m setting you free! Get into your kitchen and give this sauce a try! My guess is that you’ll love it! Because what’s not to love? And if you can remember, come back and drop in the comments how you like to use your mojo rojo sauce! I would love to know!
Every smart cook knows a great sauce makes a great meal! Learn how to make this simple Mojo Rojo sauce for weeknight dinner success!
- 1 red bell pepper
- 1 dried chile pepper (such as guajillo or New Mexico), stemmed, seeded and rubbed clean with a paper towel
- 3 cloves garlic
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ cup extra virgin olive oil
- 2 teaspoons red wine vinegar
- ¼ teaspoon kosher salt
- Place the whole red pepper over the open flame on gas stove or in a hot, heavy pan. Use tongs to rotate and char on all sides. Place in a bowl and cover with plastic wrap.
- Toast the chili pepper. If using open flame, hold pepper slightly over heat and toast like you would a marshmallow. This only takes a few seconds. If using a pan, set over medium heat and lightly press chile against the bottom of the pan. Cook until toasted, about 3 minutes, turning occasionally. Remove from pan and let cool.
- Once bell pepper has cooled, use a clean paper towel to carefully remove the skin and darkest, blistered parts and discard. Seed and chop into large pieces.
- Break the chile pepper into smaller pieces and add it along with the bell pepper, garlic, cumin and paprika to a blender or small food processor. Pulse until chopped. Add olive oil and puree until there are no large pieces and mixture is pretty smooth. Stir in vinegar and salt.
Don’t feel like toasting those chiles? You can skip this step, but just know it adds a wonderful smokiness to this sauce!