Mojo Rojo Like in Canary Islands

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	50 mins
Course	Sauce
Cuisine	European
Servings (Default: 6)

Ingredients

0.5 ½ bell pepper (s), red
1 large garlic bulb (s) or 2 small ones
4 tablespoon tomato paste
2 chilli pepper (s), dried
1 teaspoon salt
0.5 teaspoon ½ paprika, hot pink
0.5 teaspoon ½ cumin powder
50 ml white wine vinegar
200 ml olive oil, e.g., Bertolli extra virgin

Instructions

Pour hot water over the 2 dried chilli peppers and soak for 30 minutes.
Remove the soaked chilli peppers from the water, discard the stems, and roughly chop them into pieces.
Peel 1 large garlic bulb or 2 small ones and cut the cloves into large pieces. Cut the ½ red bell pepper into pieces.
Combine the chopped chilli peppers, garlic pieces, 4 tablespoons tomato paste, 1 teaspoon salt, ½ teaspoon hot paprika, ½ teaspoon cumin powder, and 50 ml white wine vinegar in a tall container.
Use a hand blender to chop the mixture until it's evenly creamy.
While continuing to blend, slowly add the 200 ml olive oil a little at a time. Make sure each addition is fully incorporated before adding more. Blend until well combined.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.