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Mojo Rojo (Canarian Red Sauce): Authentic Recipe & Uses

Learn how to make mojo rojo with this quick and easy recipe. In minutes you’ll be drizzling this vibrant, spicy red sauce over potatoes, grilled veggies, breads, or using it as a dip for crackers and raw vegetables.

Mojo rojo in a bowl with a spoon.

Mojo rojo is a traditional red sauce from the Canary Islands. Also referred to as mojo canario or mojo picon, it combines roasted red peppers, chili, garlic, cumin, red wine vinegar, salt and olive oil to create a bold, smoky and spicy condiment that lifts a wide range of dishes.

Mojo rojo served with papas arrugadas.

What is Mojo Rojo?

Mojo rojo literally means “red sauce.” It’s a staple of Canarian cuisine, prized for its intense flavor and versatile uses. With a few straightforward ingredients you get a sauce that adds heat, color and complexity to potatoes, vegetables, grilled proteins and more.

Why This Recipe Works

The recipe balances smoky, spicy and tangy notes. Roasted red peppers and paprika provide depth, cumin gives warmth, garlic brings savory sharpness, and red wine vinegar cuts through with a bright acidity. Adjust the chili to control the heat or pulse for a coarser texture if you prefer a chunkier sauce.

Dipping bread in mojo picon.

Health Benefits

This sauce is not only flavorful but also nutritious. Garlic is rich in antioxidants and may support immunity. Cumin contributes iron and can aid digestion. Red peppers are high in beta-carotene and vitamin C, which support skin and immune health. Extra virgin olive oil provides heart-healthy monounsaturated fats. Used in moderation, mojo rojo is a tasty way to add nutrients and flavor.

How to Make Mojo Rojo

Preparation is simple and quick. You’ll need:

  • 2 large red bell peppers
  • 1 red chili pepper (adjust seeds to control heat)
  • 3 garlic cloves
  • 1 slice white bread
  • 1 tsp sweet paprika
  • 1/2 tsp ground cumin
  • 3 tbsp red wine vinegar
  • 1/3 cup (85 ml) extra virgin olive oil
  • 1 tsp sea salt (or to taste)

Instructions:

  • Preheat the oven to 400°F (200°C). Roast the whole red bell peppers for about 30 minutes, turning once, until the skins blister and char. Cool, then remove and discard skins and seeds. You can also halve and deseed the peppers before roasting, placing them cut side down.
  • Place the roasted peppers and the remaining ingredients in a blender or food processor. Pulse until you reach your desired texture — pulse briefly for a chunkier mojo or blend longer for a smooth puree. While blending, drizzle the olive oil in slowly to emulsify the sauce.
  • Taste and adjust salt, vinegar or chili to preference. Serve room temperature or chilled with bread, papas arrugadas, roasted potatoes, grilled vegetables or your favorite protein.

Ingredients for mojo rojo.

Serving Suggestions

Mojo rojo works as a dip, dressing, sauce or marinade. Classic pairings include Canarian salted potatoes (papas arrugadas), baked potato wedges, toasted flatbreads, grilled tofu or mushroom steaks. Use it stirred into pasta in place of pesto, swirled into soups for extra warmth, or brushed on roasted vegetables and proteins before finishing in the oven or on the grill.

Mojo rojo red pepper sauce in a bowl.

Cook’s Tips

  • Add the olive oil slowly while blending to create a smooth emulsion.
  • If you only have dried chiles, rehydrate them in boiling water for 15–20 minutes before using.
  • Add chili gradually so you can control the sauce’s heat.
  • Store in the refrigerator for up to 5 days.
  • To preserve longer, sterilize jars by boiling them for 15 minutes, fill with sauce and add a thin layer of olive oil on top; refrigerated, this can extend shelf life to a few weeks.
  • Mojo rojo freezes well for up to 3 months — portion into airtight containers or ice cube trays for convenience.

Canarian red sauce in a blender.

Recipe Variations

  • Use canned roasted red peppers to save time.
  • Swap fresh garlic for garlic powder or reduce the garlic amount if you prefer a milder taste.
  • Use smoked paprika for an extra smoky layer.
  • Omit ground cumin if it’s not to your taste.
  • Replace olive oil with avocado or another neutral oil, or use a nut oil for a nuttier profile.
  • Swap red wine vinegar for apple cider vinegar for a slightly different acidity.

Recipe Summary

Mojo Rojo: Canarian Red Sauce

Course: Condiment, Sauce — Cuisine: Canarian, Spanish

Cook Time: about 45 minutes (mostly roasting and blending) — Servings: makes approximately 8 servings — Calories: ~109 kcal per serving.

Mojo Rojo Canarian Red Sauce Pinterest Pin.