I love the cuisine of the Canary Islands and one of my favourite dishes is wrinkly spuds with Mojo sauce.
The sauce comes in red and green varieties and the best (and I don’t mean most expensive) restaurants make their own. Personally I like the red sauce best so I usually make a point of buying a few overpriced jars of it at the airport on the way home. Now having just polished off the last jar from our trip to La Palma I thought let’s see if I can make my own.
First things first: some little spuds in their jackets were soaked in salty water, traditionally the islanders use seawater, before being bunged in the oven.
Now from the label on the jar I had deduced that the Mojo sauce contained: red pepper, garlic, salt, olive oil and vinegar. So into the hand blender’s jug went two red peppers, four garlic cloves a pinch of sea salt and a small glug each of olive oil and vinegar. I let rip with the blender and ended up with a fairly liquid red sauce which I ladled over the spuds.
Well did it taste authentic? Yes it did even if it was a bit more liquid than I had hoped. I think the fresh peppers in our supermarkets must have a higher water content than the Canarian sun ripened ones, but on the whole I was pretty pleased with the result. The Mojoed spuds went great with the Peri Peri chicken and salad