Mojo Artesano is authentic canary island flavor. Gluten free and vegan. There is nothing like serving a meal with mojo! Mojo suave is a delicious sauce from the Canary Islands. It’s called ‘suave’ but don’t think for an instant that it is bland. With sweet Palmera peppers, garlic and cumin, it adds a bright flavor to seafood, roasted vegetables and grilled meats.
Mojo is the essence of the cuisine of the Canarias and it accompanies a broad variety of Canary Island dishes. The inspiration came from Portuguese travelers, whose ships would stop by this island off the coast of Africa before heading for the New World. The Portuguese word for sauce is ‘molho,’ which inspired the term mojo.
Mojo goes with just about everything – grilled meats, roasted potatoes, seafood. Try it with “patatas arrugadas” (small boiled potatoes with salt and lemon) for a taste of the Canary Islands.
‘Ayanto’ is the culmination of the dreams of two friends, Agustín and Antonio. From the native Guanche word for midday feast, Ayanto sauces capture the essence of the unique cuisine of the Canary Islands. All natural ingredients and small batch production make this one of Spain’s finest sauces.
Listing this sauce under condiments. Consistency wise and culturally is seems like it would go well with a Tapenade style category? Thoughts welcome.
Ingredients
- Palmera red pepper
- sunflower oil
- garlic
- sea salt
- cumin
- vinegar
INGREDIENTES:
- Pimienta palmera roja
- aceite
- vinagre
- ajo
- sal marina
- comino
SIN GLUTEN NI OTROS ALÉRGENOS. APTO PARA VEGETARIANOS Y VEGANOS.
Monkfish & Prawn Skewers Recipe with AYANTO artisan mojo sauce.
Ingredients: (for 8 skewers)
- 2 Zucchini
- 8 cooked peeled prawns.
- 4 cherry tomatoes
- 400 g of monkfish loin in cubes
- Mojo picón AYANTO spicy or mild red
Instructions:
- Marinate the monkfish. In a bowl we put the monkfish tacos, two or three tablespoons of red mojo AYANTO spicy or mild to taste, you could also use green mojo, stir, mix well, add salt and let it rest for a minimum of 2 hours, the longer the longer flavor will catch the monkfish.
- We make the skewers. First you have to cook the zucchini in red or slices, the cherries in half and peel them with the cherries cut in half. Now we assemble the skewers somewhat taste in the order you want. We have put two monkfish loins, three zucchini slices, half a cherry tomato and a prawn. Also, if you wish, you can marinate the prawns in mojo sauce.
- Cook. Cook to taste, we have done it on an electric griddle but they can also be done on a barbecue or in a frying pan.
- Serve. To serve, it can be with a little mojo picón to dip or sprinkle the skewers with spicy or mild red mojo to taste.
Be sure to check out the other recipes from AYANTO!
