Hugo Esquivias arrived in Fuerteventura 15 years ago and after working in the tourism sector, he decided to set up his own business, Canarian Spice, with sauces made with five varieties of Canarian pepper.
In an interview with the radio program Más de Uno Gourmet, from Radio Lanzarote-Onda Cero, he explains the different flavors he has achieved and reveals that he plans to measure the spicy intensity of the different varieties of the archipelago.
- How did you get to the Canary Islands?
I came to Fuerteventura about 15 years ago, on vacation and I always kept coming back until I got a job in the tourism sector and I stayed.
- How do you end up making mojo sauces with pepper?
The story comes from the boredom of quarantine. I started developing the project first by getting to know the agricultural part of Fuerteventura. The neighboring island, Lanzarote, has also been a source of resources for me.
- What was your first sauce?
The pioneer was the banana mojo. I mainly wanted to do something spicy and I started to learn what Canarian pepper is, at a traditional level. Each family has its pepper plant at home.
From there, I started developing products, the first one I released was the banana mojo, I'm from the peninsula, I don't dare to make a traditional mojo.
- Why did you choose mojo?
Mojo is not only a very good product at a gastronomic level, but it is also a table product, a social product, that brings people together.
They have released a list with the best sauces in the world and Canarian mojo is the first among the Spanish ones.
“I plan to measure the spicy levels of Canarian peppers”
What other flavors are there?
I've done everything, papaya, prickly pear, many things. After the banana one, I released the smoked pepper one, which is sweetened with dates. I'll release another one this summer for sure.
My sauces are focused on dairy products, especially to accompany Canarian cheeses.
- What peppers do you use?
The five varieties I use are certified. They come from the center for the recovery of agricultural biodiversity of Tenerife. Palmera pepper, picona, goat horn, puta la madre and pinga de gato.
The pepper from the mojos is from La Palma. It is a very fleshy pepper, with a very pleasant spiciness that enhances the flavor, but does not burn you, it is not spicy.
- What is your relationship with spicy food?
I'm not into spicy contests, nor am I very aggressive in this sense, but I like it.
I think it gives a memory, it gives memory to the dishes. The spicy enhances the flavors.
- Are there levels?
Yes, there is the Scoville scale, which is internationally recognized.
When I get the machine from the United States, I plan to measure the spicy levels of Canarian peppers, which has not been done yet. Especially to generate value on the pepper.
I think the peppers of the Canary Islands should have a recognition like other chillies in the peninsula or Mexican and American chiles have.
- Do the sauces contain Lanzarote vinegar?
Yes. The base of all the sauces is Lágrima de Malvasía vinegar, from Lanzarote.
- Where can they be bought?
In Lanzarote, you can find the sauces in all gourmet stores, and also the chocolates that I make.
For any questions you can contact through Instagram or the website.
