This is the Canarian signature, served alongside grilled fish or meat as a main meal, or on its own as a mouth-watering starter. It’s also healthy, vegan, easy to make, endlessly adaptable and unforgettably delicious. Here’s how to make it at home.
INGREDIENTS
- 1 kilo potatos (look for “papas para arrugar” in shops, or the small potatoes known as papa negra or papa bonita)
- 5-6 tbsps coarse sea salt
- 10 garlic cloves
- 2-3 dried chillis
- 1 red pepper
- 1 green pepper
- 1 bunch coriander
- Half bunch parlsey
- ¼ tspn cumin seeds
- 2-3 tbspns white wine vinegar
- ½ tspn pimentón dulce ahumado
- 2-3 tbspns red wine vinegar
- Extra virgin olive oil
METHOD
1. Wash but don’t peel them. Place in a saucepan, add salt and just cover the potatoes with water. Boil for 15-20 minutes until you can easily pierce the potatoes with a knife.
2. Drain and leave in pot until they dry out, the skins wrinkle and a fine coating of salt can be seen.
THE MOJOS
Mojo sauces take their name from the Portuguese word “molho”, and are based on a tangy blend of garlic, oil and vinegar. Red mojo (picón) takes its colour from dried chilli peppers, while green mojo (verde) uses fresh herbs. Every home and restaurant has a different mojo – the following recipes are merely a base for you to start experimenting with.
MOJO PICÓN
1. Grind garlic, salt, cumin, pepper, pimenton and chillis in a pestle and mortar, or a blender. Add vinegar and oil. Sauce can be thickened with breadcrumbs.
MOJO VERDE
1. Wash and chop herbs. Blend garlic, pepper, herbs, salt and cumin. Stir in vinegar and oil. Experiment with avocado and other herbs if you wish.
CHEF’S TIP:
To get the perfect Canarian potatoes don’t forget to add half a lemon to the water.
