for 4 person

Mojo verde

1	green pepper, cut into pieces
2	garlic clove
2 bunch	coriander, roughly chopped
2 tbsp	vinegar (e.g. sherry vinegar)
2 tbsp	olive oil
½ tsp	salt

Mojo rojo

1 glass	roasted peppers in oil (approx. 290 g)
2	red chilli, deseeded if necessary, roughly chopped
2	garlic clove
½ tsp	ground cumin
¼ tsp	smoked paprika
1 tbsp	vinegar (e.g. sherry vinegar)
½ tsp	salt

Canarian potatoes

1 kg	baby potato, unpeeled
150 g	salt
	water

How it's done

Mojo verde

Place the peppers, garlic and coriander in a blending cup, puree until smooth. Add the vinegar and oil, briefly puree, season with salt.

Mojo rojo

Transfer the peppers and oil to a blending cup, add the chillies and all the other ingredients up to and including the vinegar, puree, then season with salt.

Canarian potatoes

Place the potatoes and salt in a pan, cover with water, bring to the boil, cook (uncovered) for approx. 35 mins. Drain the potatoes, return them to the pan, allow the water to evaporate over a very low heat. A fine salt crust will form around the potatoes and they will become wrinkly. Serve with the sauces.

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