Paraguayan Mojo Rojo

Ingredients

Paraguayan Mojo Rojo is a variation of the Canarian Mojo Rojo, adapted to the flavors and ingredients commonly found in Paraguayan cuisine. While the original Canarian Mojo Rojo uses local ingredients like Canarian chili peppers, the Paraguayan version incorporates Paraguayan red chili peppers, which have a distinct flavor profile. Additionally, the Paraguayan Mojo Rojo may include regional spices and herbs to enhance the unique taste of Paraguayan cuisine. We alse have the original recipe for Mojo rojo, so you can check it out.

• 6 Paraguayan red chili peppers, seeded and chopped 6 Paraguayan red chili peppers, seeded and chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup vegetable oil 1/4 cup vegetable oil

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 2g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a blender or food processor, combine the Paraguayan red chili peppers, minced garlic, white vinegar, ground cumin, paprika, and salt.
2. 2.
   Blend the ingredients until a smooth paste is formed.
3. 3.
   Heat the vegetable oil in a small saucepan over medium heat.
4. 4.
   Carefully pour the chili pepper mixture into the hot oil and stir well.
5. 5.
   Cook the sauce for about 5 minutes, stirring occasionally, until it thickens slightly.
6. 6.
   Remove from heat and let it cool before transferring to a jar or container.
7. 7.
   Store in the refrigerator for up to two weeks.

Treat your ingredients with care...

• Paraguayan red chili peppers — Handle with caution as they can be very spicy. Adjust the quantity according to your heat preference.
• Garlic — Fresh garlic works best for optimal flavor. Avoid using pre-minced garlic for the best results.

Tips & Tricks

• For a milder version, remove the seeds from the Paraguayan red chili peppers before blending.
• Adjust the amount of garlic and spices according to your personal taste preferences.
• Allow the Mojo Rojo to sit for a few hours or overnight before using to allow the flavors to meld together.

Serving advice

Serve Paraguayan Mojo Rojo as a dipping sauce for empanadas, grilled meats, or roasted vegetables. It also pairs well with traditional Paraguayan dishes like chipa guasu (cornbread) or sopa paraguaya (cheesy cornbread).

Presentation advice

Transfer the Mojo Rojo to a small serving bowl or ramekin. Garnish with a sprinkle of paprika or a fresh chili pepper for an attractive presentation.