Preparation time: 5 min - Cooking time: 30 min
People 6
Ingredients
for the potatoes
1 k canary potatoes
100 g coarse salt
For the red mojo
2 dried peppers
1 teaspoon cumin
3 cloves of garlic
1 tablespoon of hot paprika
170 g extra virgin olive oil
30 g white wine vinegar
Sal Island
For the green mojo
1 teaspoon cumin
1 head of garlic
3 green peppers
10 sprigs of parsley or cilantro (to taste)
170 g extra virgin olive oil
30 g white wine vinegar
3 tablespoons of water
Sal Island
Crafting
Wash the potatoes very well and put them in a saucepan with water up to the same level (without covering it) and add the salt. Cook over low heat for 25 or 30 minutes. Drain the water and leave the potatoes for a few more minutes in the same saucepan over the heat so that they dry and wrinkle. Serve with the skin.
red mojo
Soak the peppers in hot water. Drain, remove the seeds and put in the blender with the cumin and salt until you obtain a thick paste. Peel the garlic cloves and crush in the mortar until they are well crushed.
Add the pepper preparation. Mix and add the paprika and olive oil little by little while continuing to mash. At the end add the vinegar. Blend well and serve.
Note: If you want more liquid you can add a little water.
green mojo
Crush the cumin, peeled garlic cloves and salt in a mortar. Add the chopped peppers, without seeds, and the chopped parsley or cilantro, continuing to mash until you get a united dough. Add the oil and vinegar, mixing little by little, and the water.
Green and red pepper is a variety of pepper used in Canarian cuisine.
See all recipes with origin: Canary Islands
