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Authentic Canarian Mojo Sauce Recipe, the Islands' Essential Condiment

This mojo sauce recipe comes in two versions, always served together: mojo verde, fresh and herby, and mojo rojo (or mojo picón, its spicier cousin), made from peppers and chilli — one of the specialities on our pillar page, Fuerteventura food. Both sauces accompany most typical Canarian dishes, starting with papas arrugadas. Here's how to make them at home, simply.

In a nutshell

  • Mojo verde: coriander or parsley, garlic, olive oil, white wine vinegar.
  • Mojo rojo: roasted red peppers, chilli, garlic, red wine vinegar, cumin.
  • Mojo picón: the spicier version of mojo rojo, with extra chilli.
  • Traditionally served with papas arrugadas, the Canarian wrinkled potato.

Mojo verde: the step-by-step recipe

Quick and simple, making a homemade mojo verde takes just a few fresh ingredients and a pestle and mortar, or a blender for a faster version.

  • 1 bunch fresh coriander (or parsley, depending on the variant — see below)
  • 2-3 garlic cloves
  • 100ml olive oil
  • 2 tablespoons white wine vinegar
  • Salt, a pinch of cumin (optional)

    • Crush the garlic with a pinch of salt, add the finely chopped herbs, then gradually work in the olive oil and vinegar until you get a smooth, slightly thick sauce.

    Mojo rojo (and mojo picón): the step-by-step recipe

    Mojo rojo is made from red peppers roasted beforehand, which gives it its characteristic colour and flavour.

  • 2 roasted, peeled red peppers
  • 1 red chilli (more for a spicier "picón" version)
  • 2 garlic cloves
  • 1 slice of stale bread (for texture)
  • 100ml olive oil, 2 tablespoons red wine vinegar, a pinch of cumin, salt

    • Blend all the ingredients together until you get a smooth, slightly thick sauce. Adjust the amount of chilli to your preferred heat level.

    Variations by island: coriander or parsley?

    This mojo sauce recipe varies across the archipelago's islands: coriander dominates for mojo verde on most islands, including Fuerteventura, while La Palma and El Hierro traditionally use parsley. Both versions are authentic, with coriander giving a stronger flavour — one example of the local variations found across the archipelago.

    What to serve Canarian mojo with?

    Both sauces are always served as an accompaniment, never on their own. Their classic partner remains papas arrugadas, the Canarian wrinkled potato, but they also pair well with grilled fish, meat, or simply bread.

    To discover more of the archipelago's specialities, head to our Canary Islands guide.

    Frequently asked questions

    What's the difference between mojo rojo and mojo verde?

    Mojo verde is based on fresh herbs (coriander or parsley), mojo rojo on roasted red peppers and chilli. The two are often served together.

    What is mojo picón?

    It's the spicier version of mojo rojo, made with extra hot chilli for a more fiery result.

    Coriander or parsley for mojo verde?

    Coriander is the more common version, especially in Fuerteventura; La Palma and El Hierro traditionally use parsley.

    What should you serve Canarian mojo with?

    Papas arrugadas first and foremost, but also grilled fish, meat, or simply bread.

    Can you store mojo in the fridge?

    Yes, for several days in an airtight container; the olive oil acts as a natural preservative.

    Do you need a pestle and mortar to make mojo?

    Traditionally yes, for a more authentic texture, but a blender works perfectly well for a quicker version.