I made these sauces as a feature for my travel inspired Instagram story theme where I recreate foods from the places I’ve been to. Mojo roso (or mojo picòn) and mojo verde served together with papas arrugadas – wrinkly potatoes is an ultimate combo and I totally can have it as a main meal! I invite you to try this easy recipe and indulge in Canarian flavours 🙂
Tips and insights:
- I noticed the green mojo gets a little bitter after couple of days so I suggest not keeping too much of it
- If you want your sauces to be spicier feel free to add some green and red chillies accordingly
- bread is basically for thickening so I would say you can easily skip it or if you are GF I’m sure white gluten free bread would work
A little bit about papas arrugadas..
Papas arrugadas – literally wrinkly potatoes. They are cooked in highly salted water and served with mojo sauces. But why they are cooked into such salty water that they form white outer layer? It is because truly authentic papas arrugadas used to be boiled in seawater due to lack of freshwater on the island back in the day. And this is how this yumminess was born!
You will need:
What to do?
- slowly add olive oil;
- you can add a red chillie if you want some heat.
- add salt and slowly add oil;