Canarian green sauce "Mojo verde"

[moho roho]

Canarian green sauce "Mojo verde"

Category: Sauces

Ingredients
Fresh cilantro leaves	40-70 g
Extra Virgin Olive Oil	100 - 120 g
Sea salt	0.5 tbsp. l.
Wine vinegar	1-2 tbsp. l.
Large garlic	3-4 cloves
Cumin *) ground	0.5 tsp
Bulgarian green pepper **)	2 pcs.

Cooking method

• Mojo sauces are a very important part of the Canarian cuisine, an integral part of a traditional lunch or dinner in the Canary Islands.
• The original Canary sauces are of two types: red moho roho (mojo rojo) and green mojo verde (mojo verde). They are made with olive oil and wine vinegar. Spicy moho rojo - with the addition of pepper; softer mojo verde - with cilantro.
• 
• Today I dare to invite you to try with me the popular Canarian green Moho sauce made from fresh coriander leaves.
• This sauce is best served at the beginning of the meal - it's too tasty to dip fresh bread into it.
• 
• To prepare the sauce, it would be wise to use a blender: put in it ground cumin, green pepper, garlic, salt, and fresh coriander (cilantro) leaves, and grind well.
• 
• Gradually adding olive oil, achieve a smooth, homogeneous consistency, try it, season with black pepper and wine vinegar (if it seems to you that there is too little of it - do not hesitate, feel free to add more, because this is just a matter of taste).
• If you think the sauce lacks pungency, add a little green hot pepper or pepper mixture.
• Various spices give the sauces a special taste, and before, every self-respecting Canarian housewife had her own recipe for mojo sauce.
• Moho roho goes better with meat, mojo verde - great with potatoes,
• 
• and for grilled fish.
• Enjoy your meal! Enjoy!

The dish is designed for

4 servings

Time for preparing:

Half an hour

Note

*) - zira, cumin, azhgon, kammun, Roman or Indian cumin
(Cuminium cyminum)
**) - optional

Similar recipes

Mushroom sauce for the winter (Loksa)

KFC sauce (Trinitron)

Lebanese Tum Garlic Sauce (MariV)

[MOHO ROHO]

For completeness, here is the second

Hot Canary Sauce Recipe MOHO ROHO
Serves 4

1 h. l. ground cumin,
4-5 cloves of garlic,
1/2 Art. l. sea ​​salt,
2 dried hot peppers,
1 sweet red pepper (pickled),
2-3 Art. l. bread crumbs (or bread crumbs)
100 ml of Extra Virgin olive oil,
2-3 Art. l. red wine vinegar,
black pepper.

Pour boiling water over the dried peppers and leave for a minute. 15, then drain the water and dry the peppers.

In season, it is better to use small fresh red chili peppers instead of dried peppers, without seeds.
The number of peppers can be changed depending on your preferences. I like the very idea of ​​the sauce, you can take it as a basis and diversify it with all kinds of additives.
Place them in a blender (if you don't want the sauce to be too spicy, seeds are best thrown away) along with bread crumbs, garlic, caraway seeds, salt, and grind until smooth. Add oil and vinegar and season with black pepper to taste.
The prepared sauce can be served directly with baked potatoes, fish or meat, or even cheese, or it can be stored in a tightly sealed container in the refrigerator until the next meal.



The famous Canarian "shriveled" potatoes are almost always served at the table papas arrugadas - a very tasty and simple dish.

[papas arrugadas]

"Wrinkled" Canarian boiled potatoes papas arrugadas.
Under an exotic phrase papas arrugadas (papas arrugadas) hiding ordinary boiled potatoes. Along with sauces, mojo is the most famous dish in Canarian cuisine.
If you were on about.Tenerife and tried this dish, you could hardly resist trying to cook something similar at home.
Papas arrugadas is prepared quite simply:
Select small root vegetables, wash properly, and place in a saucepan - it is desirable that the tubers are approximately the same size and not very large (for even cooking). Fill with water so that it only covers the potatoes, season with salt (preferably sea). Do not be afraid to oversalt! The potatoes will only absorb as much salt as needed.

Bring to a boil and simmer over low heat, and check for readiness after 25 minutes. Drain the water, transfer the potatoes to a baking dish, and bring to readiness in an oven preheated to 200 degrees, during 10-15 minutes. Flip the potatoes periodically. When the boiled potatoes are covered with a salt crust, serve.
It will be correct boil unpeeled potatoes in seawater until it boils completely, so that salt crystals remain on the peel.



Papas arrugadas are not just boiled potatoes, but a recipe with history. When potatoes spread in Europe, Spanish settlers in the Canary Islands came up with the idea of ​​boiling them in sea water: there were problems with fresh water on the islands, and the ocean was just a stone's throw away. Now the problems with water are over, and jacket potatoes are boiled in steeply salted water as a tribute to tradition, and thanks to their beautiful salt crust, these boiled potatoes have become a kind of Canary trademark: they will serve you in any restaurant. But you don't have to be a Canarian to make these boiled potatoes.
To cook Canarian boiled potatoes, you need to take 1 kg small potatoes - in the Canaries there is even a special variety for these purposes, small tubers papas negras, but since such potatoes are quite expensive, the Canaries themselves, most often, get by with the usual.

It is customary to serve both sauces on a large platter, mojo verde and mojo rojo, to papas arrugadas.



They eat it unpeeled as a side dish for meat and fish dishes, flavored with sauce.

Oh, how delicious the potatoes look !!!! I feel the inspiration for repeating your recipe Everything, I ran for cilantro!

[artemist]

Oh, how delicious the potatoes look !!!! I feel the inspiration for repeating your recipe Everything, I ran for cilantro!

While you, artemist, ran for cilantro, I ran into the garden - I bought potatoes!
I want to repeat everything ...
But first I want to explain why I did not indicate the ingredient in the recipe. ZIRA, but wrote caraway.
Definition zira Would discourage repetition and popularization of this recipe with a not entirely familiar name.
The Spanish recipe states comin (Spanish).
The trivial names of the herb are cumin, cumin, ajgon, kammun or Indian cumin (Cuminium cyminum) - choose what you like best.
To Europe cumin reached around the 9th century, and was initially incorrectly named cumin (confusion still exists).
Information material here:


Arka, I am ready for controversy. East is a delicate matter.

Urrraaaa! Now there is a choice!
I will, of course, try with zira!
We somehow fell for the free translation of the curry recipe, and, you know, the taste with caraway and cumin was very different. Just think, 1/2 tsp. so changed the whole picture!
So I now double-check, learned from experience.
If the recipe is ours or Scandinavian, I absolutely admit that it is cumin. But if the Mediterranean, Central Asia, Asia, etc., then the probability that the recipe contains cumin is very small.
In fact, it is not that important. It is important that it is tasty!

[Arka]

... I, of course, will try with zira! ...

... It's not really that important. It is important that it is tasty!

Arka, and that there is an opportunity to simply and without problems purchase a real ziru?
I am also eager to taste the Moho sauce with the specified in the original recipe, Zira!
It is very important for me!
I will be glad to receive your answer.

And on the market in the spice department there is zira. I saw it in Dnepropetrovsk. Zira, not cumin ... We took it for pilaf ...

Can you boil potatoes in salted sea water? Black Sea ....

[Arka]

Arka, and that there is an opportunity to simply and without problems purchase a real ziru?

Do you have cumin or cumin - a deficit?
Even in Sovdepovskaya Belarus has long been in stores.
I think they just didn't pay attention. They look very similar to caraway seeds, only the smell is completely different.
behold
and here you can go and theoretically prepare 🔗

[AXIOMA]

AXIOMA, I cannot but note the quality of the photo accompaniment

Do you have cumin or cumin - a deficit?
Even in Sovdepovskaya Belarus has long been in stores.
I think they just didn't pay attention. They look very much like caraway seeds, only the smell is completely different ...
here you can go and theoretically prepare

I and my loved ones did not feel significant differences in taste and smell in the newly prepared sauce.

I told you ... is ... in the market

zira-ah! ..
really there was no difference? try to lightly fry before tossing in the cumin
I fry almost all the spices a little before putting them into business, they then open up directly!

[matroskin_kot]

I told you ... is ... in the market

matroskin_kot, even at three points! And everyone gives his information about zirU ...
I'm happy !!! THANK YOU!

zira-ah! ..
really there was no difference? try to lightly fry before tossing in the cumin... they then open up straight!

Arka, Thank you!
I will definitely try next time ... ... when we unload the refrigerator a little - there is not enough space for sauces, almost NO!

Let's unload the refrigerator a little - there is not enough space for sauces, practically NO!

and you are their bread, bread! they fly away from it with terrible speed

and you are their bread, bread! they fly away from it with terrible speed

And I have their potatoes and potatoes ...



More and more often one hears: "I want meat on the ribs ..."

More and more often one hears: "I want meat on the ribs ..."

I understand, we recently pampered ourselves with lamb ribs, sucked so that we had to hold on tightly to the bone

Meat ... yes with sauce ...

And there is also black cumin .... It tastes different altogether.

Called nigella, it tastes a little sweet

[sedona]

Nigella, nigella, sedona - irreplaceable for baking!

🔗
I love sedona, its smell. We should try sedona in sauce instead of cumin!

[AXIOMA]

AXIOMA
Thanks for the sauce recipe !! I took it to the bookmarks, I will prepare it on occasion ...

[barbariscka]

I tried to make the "Mojo verde" sauce, replacing the cumin with ground and lightly fried nigella the day before:



Changed Colour sauce - became noticeably darker.
Smell sedona was interrupted by the smell of cilantro and garlic combined.
Tasterather, it resembled the taste of lightly fried fish ...

I didn't appreciate the replacement ...
But mine diminished the sauce with potatoes in one sitting!

barbariscka , decide for yourself ...

[AXIOMA]

AXIOMA
Sedona clogs up the taste of other spices even in bread, so I will already make the sauce according to the classic recipe. Thanks for the experiment !!

[barbariscka]

barbariscka , I myself was extremely interested in which of of this Total



work out.

Conclusion: "They do not seek from goodness" ...

and the sauce as a preservation preparation will stand in the refrigerator for a couple of months? there are recipes for raw adjikas, for example ...

I made the sauce .. a mayonnaise jar for testing (the remains of the cilantro were in the refrigerator, they threatened to wither). Just don't scold me, I ended up with a red-green sauce, because there was cilantro (like for green mojo) and red peppers (like for red). But it turned out very tasty. This sauce reminded me of a green adjika. At the weekend I will try to go to the market, suddenly I find another cilantro - I will make it according to the classic recipe.

I liked it, I bought it for a larger portion, only I will put less garlic, otherwise it interrupts cilantro

What are the divine sauces here !!! Thanks to the author!

[AXIOMA]

That's how great, one delicious recipe reminded of another wonderful recipe!
AXIOMA, I did today MOHO ROHO. Not without replacement. Since there was no hot dried pepper, I took 1.5 red and hot dry peppers in powder. It turned out very tasty.With potatoes it went with a bang! Thank you.