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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mojo canario Recipe

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This recipe for Mojo canario is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Una o dos cabezas de ajo
Un tomate maduro pero que no esté flojo
Una cucharilla de cominos
Una pizca de sal
Aceite y vinagre
Pimentón dulce
Directions:
Directions:
Con la batidora se trituran los ajos con el vinagre, los cominos, el tomate picado y pelado y la sal. Se añade aceite y el pimentón, revolviéndose con una cuchara o tenedor de madera. Se prueba y se rectifica de aceite o de vinagre (el pimentón no se debe batir con la batidora porque entonces el mojo no se queda rojo sino rosa)
Para hacer el mojo verde, se sustituye el tomate por un pimiento verde, y el pimentón, por un manojo de cilantro (fresco) o de perejil, triturándose todo con la batidora.
El mojo rojo se guarda en la nevera y dura bastante, pero el verde, no dura mucho porque el vinagre hace cambiar de gusto y color al perejil o cilantro.
Esta salsa se usa para acompañar patatas cocidas o asadas (las famosas “papas arrugás” canarias). También acompaña carnes y pescados.

 

 

 

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