Mojo rojo (Red Mojo Picon Canario craftsman AYANTO Pet 2,1 litres

Source: Hoyo de Mazo, La Palma, Canary Islands, Spain.

Ingredients: Pepper, palm, sunflower oil, vinegar, garlic, sea salt and cumin.

– Without preservatives or colorants and totally free of gluten.

The mojo rojo (red mojo canario is a very versatile product, especially recommended to accompany meats, fish, a good gofio kneading and even cheeses, particularly fresh or slightly cured, but particularly highly recommended in the making tapas, pinchos, salad dressing, give a touch of premium to burgers or to simply enjoy with bread or some pancakes of millet.

In the traditional dishes of the canary islands is also used to enrich soups and stir-fries, it is also used in the background for sauces and pasta.

The mojo canario AYANTO is a sauce of craftsmanship, made with pepper palm tree, a capcicum native cultivated mainly on the Island of la Palma.

A by-product of the first peppers brought from America by the early navigators and discoverers of the new world for whom our Islands were forced to step on the crossing between Europe and America.

Its cultivation quickly spread through the islands, but it was in The Palm where rootedness and tradition has reached.

After more than 400 years of evolution, a privileged environment with one of the best climates in the world, the eternal spring of the Fortunate Islands, pepper has been developed in a way isolated from the rest of the peppers of the world, becoming variety is endemic only found in a few areas of the Canary islands, where we know pepper palm tree, affectionately as the pepper of the p… the mother.

The pepper palm tree is the exclusive ingredient and more appreciated in the preparation of the mojo rojo (red mojo made in the Canary islands provide a taste, aroma and texture unique to other varieties of peppers, making Mojo picón AYANTO a true gastronomic gem.

The secret of the pimenta palm, not only resides in the exclusivity of the product, but also in their preparation, our peppers are sun-dried, which allowed a better preservation and an annual production constant of mojo.

At the time of preparing mojo picón AYANTO selected the best peppers that will be hydrated with water during the 12-24 hours prior to the preparation of the mojo, subsequently cleaned by hand and are extracted from the meat are inspected one at a time eliminating the potential seeds present avoiding bitterness in the product.

To make mojo picón AYANTO simply to the pepper, just to add, oil, vinegar of wine, a subtle touch of cumin and garnish with one of the best salts in the world, marine salt, extracted from atlantic waters in the salinas volcanic located on the slopes of the volcano Teneguía.

Mojo picon Canario Ayanto is a sauce natural, no preservatives or coloring and is completely free of gluten.

Mojo AYANTO is a product craftsman with a recipe so easy, as the sole and secret, handed down from fathers and mothers to sons and daughters as a symbol of our gastronomic wealth and pride of the people of the canary islands.

The mojo picon canario is one of the treasures most appreciated and famous of the Spanish cuisine, one of the 7 wonders gastronomic of Spain, at the height of the Iberian Ham, octopus, tortilla or Paella.

The mojo is and has been a staple in the diet of canaries, used by sailors to accompany the famous “papas arrugadas” when there was nothing to eat on the high seas, or as a preservative of meat and fish fresh, giving rise to traditional dishes such as meat feast, rabbit busbar or tuna in mojo.

Specifications Organoleptic
Colour: brick Red
Texture: Liquid very dense, chewy
Taste: black pepper, type palmera sweet.
Smell: peppery with a subtle touch of cumin.

Declaration allergens:
This product contains no gluten or other ingredients allergen, analyzed their raw materials are checked that they do not present