Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.
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Mojo is a Spanish cold sauce which originated in the Canary Islands, where the main varieties are red mojo (mojo rojo) and green mojo (mojo verde). The classic way of serving mojo rojo sauce is with Canarian wrinkly potatoes but this sauce also works really well with grilled meats, whilst mojo verde tends to work better with fish dishes. The basic ingredients of mojo rojo sauce are olive oil, salt, water, local red chilli varieties, garlic, Spanish paprika, cumin and other spices. This recipe is really easy to make, the mojo rojo sauce can be made in advance, so you only need to fry the presa ibérica and serve it with the sauce. A creamy style white wine such as a Chardonnay will complement this dish really well.