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The first time I saw the word "Mojo" on a menu in the Canary Islands, I immediately thought of Austin Powers, who famously lost his sex appeal when Dr. Evil stole his mojo. When I said, "Look! Here's mojo!", my wife (who's studying Spanish) corrected me: "It's pronounced moho."

Whether or not mojo increases your sex appeal_(probably not, because of the garlic), this Canarian specialty tastes wonderful and is very versatile. Traditionally there are two kinds of mojo, mostly served with a potato dish known as papas arrugadas. But it also goes well with meat or fish. The recipe I'm going to share here is for a tapa served in a quaint local bar: glazed goat cheese with mojo. It's one of the best appetizers I've ever eaten (although a tapa technically isn't an appetizer, but one of several finger foods eaten from a common plate with a glass of wine).

To make the mojo, first broil the 4 peppers. The oven should be set to 430° F ( 220° C). It's important for the peppers to be blackened on the outside. Then they'll be perfectly cooked on the inside and easy to peel. Of course, remove the cores and seeds before broiling. Next, put the roasted red and green peppers into 2 separate bowls. Then add 1/2 dsp salt, 2 tbsp balsamic vinegar, 200 ml_(1 cup) olive oil, and 3 cloves garlic to each bowl. Add some chili to the red mojo. The green gets a complete tour of the herb garden: thyme, parsley, oregano, marjoram, coriander, and sage. Both sauces should now be mixed with a hand blender until they are very fine and creamy. The amount of mojo produced by this recipe is way too much for one appetizer course, but once you've tasted it, you won't think this is a problem. The mojo will keep in the refrigerator for 8-10 days, or longer if your fridge is very clean.

The glazed goat cheese can be made very quickly. When buying the cheese, it's important to ask for one that doesn't run too fast. It should be a fresh, mild cheese. If you want to save some money, try Turkish grilled cheese. The flavor is almost as good as a high-quality goat cheese. Slice into 1 cm pieces.

Start by heating the butter, lemon juice, and Sukrin in a pan. Stir at full heat until the contents of the pan turns light brown, then remove the pan from the heat. When adding the cheese to the pan, be very careful: a mixture of sugar and fat can get extremely hot and splatters easily. Cook the cheese for about 1 minute on each side. Arrange cheese on a plate and pour a little sauce from the pan over it. (TIP: Rinse the pan with water immediately after cooking the cheese, while it's still hot. The sugar will be very hard when it sets.) Now add the mojo to the cheese.

When you see the colors on your plate, you might think that this dish was invented in Italy. It looks like the Italian flag, but it comes from the Canary Islands!

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