Red & Green Mojo with Alomogrote

These dishes are true Canarian Island dishes, which is a place I would rather like to live (and may do one day!). When we were in La Gomera, we found ourselves at a café in the middle of nowhere. There was no menu, we were fed what they had, which was all delicious. One dish stood out and we ate so much of it. Almogrote. A cheesy, garlicky chunky paste which, in La Gomera, is eaten with toast. I like it with a crunchy baguette. I have been making it ever since.

Also on all of the Canary Islands, you'd find it difficult to sit down to eat without being immediately served bread with red mojo, pronounced mo-ho (mojo picante) and green mojo (mojo verde). Again, delicious as a dip or served with fish or chicken. They soon became a staple in this house in London and I always make them.

This is for all of those who have been to Tenerife, or maybe Gran Canaria and remember these delicious little table sauces.

Almogrote:

150g Manchego cheese
2 cloves garlic, peeled and halved
1 red chilli (seeds removed)
2 cherry tomatoes, halved
1 tsp. paprika
100ml olive oil

Method:

Chop the cheese into cubes and put in a food processor along with the tomatoes. Add the garlic, chilli and paprika and blend until the cheese is in small pieces..
Using the pulse button, slowly add the olive oil, bit by bit until you have a texture that is slightly dryer than a dip but wetter than a paste.  Serve with some sliced baguette for a lovely starter to a meal.

For the green mojo:

1 whole bulb of garlic, peeled
180ml olive oil
100ml white wine vinegar
50g fresh coriander (cilantro)
½ tsp. ground cumin
1 tsp. of sea salt

Add the garlic, cumin, sea salt and vinegar into a blender or food processor and mix into a paste. Chop the coriander leaves and add to the blender. Then slowly add the olive oil into the paste, to make a lose dip.

For the red mojo:

2-3 dried chillies (depending on how spicy you like it)
1 garlic bulb, peeled
180ml olive oil
100ml white wine vinegar
½ tsp. ground cumin
½ tsp. paprika
1 tsp. sea salt

Cover the chillies in boiling water, boil for 10 minutes and let them soak for about an hour, until softened. Place all the ingredients, except for the olive oil, into a food processor or blender and blend to form a paste. Slowly mix in the olive oil with the motor still running, until you have a loose dip.

Both of the mojo's may need adjusting to your taste - some like them with less garlic, or less vinegar. Use the above as a guide and add more or less as you wish. Enjoy!