Canarian Recipes: Conejo en Salsa de Salmorejo
Rabbit in salmorejo is one of the most iconic dishes in Canarian cuisine, particularly in Tenerife, where it is a staple at popular festivities, pilgrimages, and family gatherings.
Its intense and aromatic flavour derives from salmorejo, a blend of garlic, spices, wine, and vinegar that is marinated for hours to infuse the meat. This simple recipe, passed down through generations, embodies resourceful cooking and the festive spirit of the islands.
Ingredients
(Serves 4–6)
- 1 chopped rabbit
- 1 head of garlic
- 2–3 palm peppers (or dried chillies)
- 1 tablespoon sweet paprika
- 1 teaspoon whole cumin seeds
- 1 bay leaf
- 1 small glass of dry white wine
- 1 small glass of wine vinegar
- Coarse salt
- Dried oregano
- Extra virgin olive oil
For the Salmorejo crush:
- Peeled garlic
- Cumin
- Palm peppers
- Coarse salt
- Add the paprika, oregano, vinegar, and white wine.
- Mix well and incorporate a good splash of olive oil until it becomes a thick and aromatic sauce.
Marination (Very Important)
- Place the rabbit in a large bowl.
- Add the salmorejo, bay leaf, and mix well.
- Cover and let marinate for at least 8 hours; ideally, overnight in the refrigerator.
- The longer it rests, the more flavour it develops.
Cooking Steps
- Remove the pieces of rabbit (set aside the salmorejo).
- Fry them in plenty of hot oil until golden brown.
- Return the rabbit to the pan or stew pot and add the reserved salmorejo.
- Cook over medium-low heat for about 15–20 minutes until the sauce reduces and the rabbit becomes tender.
Party Tips (as Done in Tenerife)
Many prepare this dish the day before: reheating it enhances the flavours.
If you prefer it milder, add a bit of broth or water at the end.
At pilgrimages, it is often served cold or lukewarm.