The International British Yeoward School

 Puerto de la Cruz, Tenerife, Canary Islands

Spanish mojo recipe: Mojo de Cilantro or Cilantro Green Sauce Recipe

Опубликовано: December 17, 2022 в 7:37 am


Категории: Miscellaneous

Mojo (garlic and oil-based sauce)

Mojo is native to the Canary Islands. In this archipelago, the most typical use of this sauce is as accompaniment to papas arrugadas (wrinkly potatoes).

Besides, there are two big types of this sauce: mojos verdes (green mojo sauce) and mojos rojos (red mojo sauce). The most common mojos verdes are the real mojo verde (made with green peppers), mojo de cilantro (made with coriander) and mojo de perejil (made with parsley), and they usually accompany fish dishes. As for mojos rojos, the most common is made with pimienta picona (or capsicum frutescens, a cultivar grown on the Canary Islands) and paprika, and is called mojo picón. This typical red sauce usually accompanies meatdishes.

Here you have a recipe to prepare mojo verde and mojo picón:

Mojo (garlic and oil-based sauce)

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    Mojo verde

  • 1 green pepper
  • 3 tbsp water
  • 2 tbsp vinegar
  • 1 cup olive oil
  • ½ bundle coriander
  • ½ tsp cumin
  • 6 garlic cloves, peeled
  • salt
  • Mojo picón

  • 1 cup olive oil, plus some olive to fry the bread
  • 2 tbsp vinegar
  • ⅓ cup water
  • ½-1 dried pepper (Spanish ñora or a dried red chile)
  • ½ tsp cumin
  • 1 tbsp hot pimentón (hot paprika)
  • 6 garlic cloves, peeled
  • salt
  • 3 slices of white bread
  • papas arrugadas

  • 2 lb small Canary black potatoes, unpeeledcanary papas arrugadas
  • 250 ml/8 fl oz water
  • 100 g/3 oz salt


  1. Mojo verde
  2. Chop the green pepper and the coriander.
  3. Peel the garlic and chop it into small pieces too.
  4. In a mortar, crush the peeled garlic, cumin, green pepper, coriander and salt.
  5. When you have a smooth mixture, add in the oil, vinegar and water. and stir well.
  7. Soak the dried pepper in water for half an hour.
  8. Then, chop it.
  9. Peel the garlic and chop it into small pieces.
  10. In a mortar, crush the soaked pepper, cumin, garlic, fried bread and salt.
  11. Add hot paprika and oil.
  12. Stir in the vinegar and a little water until you get a smooth mixture.
  13. Fry the bread in olive oil and let it drain on paper towels.
  14. Once it is almost cold, break up the fried slices in small pieces.
  16. Wash the potatoes thoroughly.
  17. Put them, unpeeled, in a pan.
  18. Add water, without covering the potatoes, and salt.
  19. Bring to a boil over a high heat.
  20. Then lower, covered first with a cloth and then with the lid.
  21. Cook until the water has evaporated, shaking the pan so that the potatoes become wrinkled.


Mojo (garlic and oil-based sauce)

Mojomojo picónmojo saucemojo verdesauce

Papas arrugadas con mojos — Omar Allibhoy

Written By Omar Allibhoy

This recipe for ‘wrinkled’ potatoes with two sauces (mojos) is from the Canary Islands, where my Mum and auntie lived for a good 10 years when they were children. Because of this, dishes from the Canary Islands pop up every now and then in my family, particularly at my auntie’s house. 


  • 750 g new potatoes (ideally all the same size)

  • 2 tablespoons rock salt

    For the mojo verde

  • 3 garlic cloves

  • 6 tablespoons freshly chopped coriander

  • 1 small green chilli (optional)

  • pinch of cumin seeds

  • salt

  • 1 tablespoon any vinegar (except balsamic)

  • 100 ml light olive oil  (or vegetable oil)

    For the mojo picon 

  • 2 dried cayenne chillies

  • 3 garlic cloves

  • ½ teaspoon sweet smoked paprika

  • pinch of cumin seeds

  • salt

  • 1 tablespoon any vinegar (except balsamic)

  • 100 ml light olive oil  (or vegetable oil)


  1. Give the potatoes a good scrub, making sure they are clean of any soil.

  2. Put the potatoes in a large pan, cover with enough cold water just to cover the potatoes and add the salt. I know it seems like a lot of salt, but trust me! Place over a high heat, bring to the boil and cook for 20 minutes or until soft (depending on the size). 

  3. Meanwhile make the mojos. You can do this the old-fashioned way, by pounding everything together with a pestle and mortar or by using a hand blender. If you are using a pestle and mortar start by grinding the dry ingredients first, then add the vinegar and then the oil in a steady stream, pounding as you go. This is so that the ingredients emulsify properly. 

  4. Use the lid of the pan or a plate to drain the potatoes, making sure you leave about 3 tablespoons as well as the potatoes still in the pan. Place the potatoes (now with just a tiny bit of water) back on a low heat and reduce the water down while gently stirring the potatoes so that they don’t catch. As the water disappears a crust of salt should form on the bottom of the pot. Keep stirring the potatoes for a couple of minutes over a low heat until they start to wrinkle. Remove from the heat and let them rest for a few minutes before serving with the mojos.

  5. Both these mojo sauces are really versatile and can be used as a dip or sauce with many other dishes. It’s traditional to use the mojo verde with fish dishes and the mojo picon with meat. Mojo picon will keep for several days in an airtight container in the fridge but mojo verde will only last a couple of days because of the fresh herbs.

Smoked spicy paprika from de la Vera



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Extra virgin olive oil 5 lit. bottle



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GARLICpotatoessaltcorianderchilicuminvinegarcayenne chilliesclovespaprika

Omar Allibhoy

Potatoes with mojo picon sauce recipe – Spanish cuisine: Main dishes.


Potatoes with mojo picon sauce recipe – Spanish cuisine: Main dishes. “Food”

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    Recipe author

    Author: Alexander Antropov399 recipes

    Energy value per serving

    calorie content











    * Calorie




    1 kg


    250 g

    Chili pepper

    3 pieces


    002 1 head


    1 tablespoon

    ground paprika

    1 tablespoon

    wine vinegar

    5 tablespoons

    olive oil

    5 tablespoons

    9000 35 9000 35 minutes 9000 35 minutes 9000 35 minutes 9000 35 minutes 9000 35 minutes 9000 35 minutes 9000 35 minutes 9000 35 minutes 9000 35 minutes 9000 35 minutes 9000 35 minutes 9000 35 minutes Print

    1 Carefully wash the potatoes (take medium-sized ones) with a brush, put in a saucepan so that it only covers the tubers, add salt. Boil the potatoes until tender for 30 minutes, then drain the water and dry the potatoes.

    2 Chili peppers, de-seeded and finely chopped. Disassemble the head of garlic into cloves, peel, chop.

    Cheat Sheet How to prepare hot peppers

    3 Pound pepper, garlic, cumin and paprika in a mortar. While stirring, add vinegar and oil to the mortar until a thin sauce forms.

    Tool Pestle and mortar

    4 Serve the potatoes in their jackets hot. Serve the sauce separately.

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