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Fresh, tasty Mojo de tomate tomato sauce
Fresh Canary Islands style tomato salsa

Tomato mojo sauce

Author: Flavelo
Recipes Side Dishes Sauces and Gravies
The sun-drenched taste of the Canary Islands in a bowl. The 'Mojo' (pronounced mo-ho) family of sauces is an essential accompaniment to 'papas arrugadas' (wrinkly potatoes), but excellent with roast meats too. This raw, tomato version is all about freshness: no cooking, just the sweetness of ripe tomatoes, acidity of vinegar, and punch of garlic, emulsified by good olive oil into a silky sauce.
🕒 Prep Time 10 mins
⌛ Total Time 10 mins
🍽️ Servings 4 servings
🔥 Calories 120 kcal
🌍 Cuisine Spanish (Canary Islands)

Ingredients

Equipment Needed

  • Sharp knife: For chopping tomatoes.
  • Bowl: For mixing.
  • Mortar or hand blender (optional): If you want a creamier texture.

Allergen Information

⚠️ Sulphur dioxide (Vinegar)

Instructions

1 ✓

Cut tomatoes into very small cubes (brunoise), or grate on a coarse grater (discard skins). Place in a bowl.

Tip: If you grate the tomato, the skin remains in your hand and you get a natural puree that absorbs oil better.
2 ✓

Crush garlic to a paste with salt (best in mortar, or with flat of knife). Mix into tomatoes along with pepper and paprika.

Tip: Crushing salt and garlic helps break down cells, making garlic flavour more intense and creamy.
3 ✓

Add white wine vinegar, then while stirring continuously, drizzle in olive oil in a thin stream.

Tip: This is a 'vinaigrette' technique: mechanical emulsification of oil and acid (vinegar+tomato juice) results in a thicker consistency.
4 ✓

Stir in chopped coriander. Let stand at room temperature for at least 15 minutes before serving.

Tip: During resting, osmosis draws water from the tomato which mixes with oil and spices creating the 'mojo'.

Recipe FAQ

How finely should I chop?
It's a matter of taste. The rustic version is chunky (like a salsa), the modern one can be pureed.
What tomatoes are best?
Meaty varieties with little juice (e.g., plum tomatoes) or very sweet cherry tomatoes.
How long does it keep?
2-3 days in the fridge, in fact, flavours meld even better by the next day.

Ingredients

  • 4 whole Ripe, meaty tomatoes
  • 3 tbsp Extra virgin olive oil
  • 3 cloves Garlic
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 1 tbsp White wine vinegar (or sherry vinegar)
  • 2 tbsp Fresh coriander (or parsley)
  • 1 tsp Paprika (sweet or smoked)