3 Hidden European Sauces

Ingredients

• 2 Dried Guajillo or Ancho chilies (soaked in hot water until soft; seeds removed)
• 4 cloves Garlic (peeled)
• 1 tsp Cumin seeds
• 1 tsp Smoked paprika
• 0.5 cup Extra virgin olive oil
• 2 tbsp Sherry vinegar
• Salt (to taste)
• 1 bunch Fresh cilantro (stems removed)
• 1 Green bell pepper (seeded and chopped)
• 3 cloves Garlic (peeled)
• 0.5 tsp Cumin seeds
• 0.5 cup Extra virgin olive oil
• 2 tbsp White wine vinegar
• Salt (to taste)
• 1 lb Potatoes (peeled, boiled until soft, and drained)
• 6 cloves Garlic (minced into a paste with salt)
• 0.5 cup Extra virgin olive oil
• 3 tbsp Red wine vinegar
• 0.25 cup Slivered almonds (finely ground)
• Salt (to taste)

Steps

1. 1

   For the Mojo Picón: Place the soaked chilies, garlic cloves, cumin seeds, and smoked paprika into a blender or food processor.

2. 2

   Pulse the mixture while slowly drizzling in the olive oil and sherry vinegar until a thick, slightly textured sauce forms. Season with salt to taste.

3. 3

   For the Mojo Verde: Combine the fresh cilantro, chopped green bell pepper, garlic cloves, and cumin seeds in a blender.

4. 4

   Blend the ingredients while adding the olive oil and white wine vinegar in a steady stream until smooth and vibrant green. Season with salt.

5. 5

   For the Skordalia: Mash the warm, boiled potatoes in a large bowl until very smooth, or pass them through a ricer.

6. 6

   Stir in the minced garlic paste and ground almonds.

7. 7

   Gradually whisk in the olive oil and red wine vinegar until the mixture is creamy and emulsified. Adjust seasoning with salt.

Notes

Mojo sauces are traditionally served with 'papas arrugadas' (wrinkly potatoes) or grilled meats. Skordalia is excellent with fried fish or as a dip for pita bread. Store all sauces in airtight containers in the refrigerator for up to 5 days.

Nutrition per serving

• sauce
• dip
• condiment
• vegetarian
• gluten-free
• no-cook
• spanish
• greek