Mojo Picón: The Spanish Sauce You Should Start Slathering On Potatoes by 30Seconds Food

Mojo picon is a staple red pepper sauce from the Canary Islands, made with fiery red peppers, oil, vinegar and seasonings, often served with papas arrugadas and other appetizers. Here is the recipe to make it at home. This easy and delicious mojo picón sauce recipe makes the perfect condiment! In the Canary Islands there is no doubt that the sauce of choice is the slightly spicy mojo picón. The red version is my favorite, a bit smokey and spicy, and perfect when served with the small, wrinkly Canarian potatoes. But if you can’t find papas arrugadas where you live, don’t worry, the savory sauce pairs perfectly with barbecued meats as well. Mojo picón is a delicious sauce hailing from the Canary Islands that is used to slather on tapas. Here's what you should know about the savory condiment.

In the Canary Islands, Mojo Picón is often served with roasted, salted potatoes as a tapa, and even in your own kitchen, this is a perfect way to enjoy this savory condiment. Bon Appetit advises that, upon making your mojo sauce, be sure to leave some texture. A mortar and pestle will probably give you a result that most resembles what you would find in the Canary Islands, but it's also time-consuming. So, a blender or food processor is also fine as long as the mixture is not blended into a completely smooth sauce. Leave that for your hummus and salad dressings.

The Spruce Eats suggests that mojo picón is also delicious served with fish and meat. Bon Appetit takes it further, recommending you should treat the sauce like you would any of your favorite condiments: slather it on everything savory in your refrigerator, vegetables and meats alike. Sharing with others is optional.

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• 2-3 medium dried red peppers 2 ounces/57 grams by weight - I used dried pimiento palmera peppers & chiles de arbol
• 4 cloves garlic
• 1 slice stale or lightly toasted bread torn to small pieces
• 2 teaspoons paprika
• 1/2 teaspoon cumin
• 3 tablespoons red wine vinegar
• Salt to taste
• 1/4 cup olive oil
• 1/4 to 1/2 cup water for thinning

Instructions

• Remove the stems and seeds from the dried peppers. Set them into a bowl and cover them with very hot water. Allow to rehydrate for 15-20 minutes, or until they are very soft. Drain the water and set the peppers into a food processor
• Add the garlic, torn bread, paprika, cumin, vinegar and salt to taste.
• Process the mixture until well combined.
• Pour in the olive oil a bit at a time while processing until the mojo sauce thickens up to a chili paste.
• Add 1/4 water and process until smooth. For a thinner sauce, add another 1/4 cup water and process to your preference. Adjust for salt and vinegar, and serve.

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