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Mojo Rojo

Use Jose Andres' mojo rojo as a dipping sauce for his Wrinkled Potatoes.

  • Yield: Makes about 1/2 cup
Mojo Rojo

Source: The Martha Stewart Show, January Winter 2009


  • 8 cloves garlic, peeled
  • 1 teaspoon sea salt
  • 1 teaspoon cumin seeds
  • 2 teaspoons sweet pimenton (Spanish smoked paprika)
  • 2 dried guindilla peppers, or other dried chile peppers
  • 1/2 cup Spanish extra-virgin olive oil
  • 2 teaspoons sherry-wine vinegar


  1. Using a mortar and pestle, mash the garlic and salt to a smooth paste. Add cumin, pimenton, and chile pepper; mash until well combined. Slowly drizzle in olive oil while continuing to mash, until all the olive oil is absorbed.

  2. Turning the pestle in a slow, circular motion around the mortar, drizzle in 2 teaspoons water and vinegar. Keep at room temperature until ready to serve.

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