Mojo Picon
A spicy red Canary sauce of dried peppers, garlic, cumin, paprika and vinegar, blended in 10 minutes with no cooking.
Photograph credit: Mojo picon (cropped) by jules · CC BY 2.0 · Wikimedia Commons
What to Put on the Table With Mojo Picon
- Wrinkled potatoes
- Grilled meat
- Grilled fish
- Bread
Making Mojo Picon, Step by Step
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Soak the dried peppers in water for 30 minutes. Remove the stalks and seeds.
-
Blend the peppers, garlic, cumin, paprika, salt, vinegar and 3 tablespoons of the soaking water.
-
With the blender running, pour in the oil in a thin stream until thick and glossy.
-
Taste, adjust the salt and vinegar and leave for 1 hour before serving.
Related guide: Prep, cook and total time.
Something wrong or unclear in this recipe? Report a problem with this recipe.
Worth Knowing Before You Cook
Remove the seeds for less heat.
Pour the oil in slowly.
Let it stand for an hour to mellow.
Common Substitutions & Variations
- An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
Keeping What's Left
Keeps for 4 days in the fridge under a layer of oil; freeze it for longer keeping.
Questions and Answers
How long does Mojo Picon take to make?
10 minutes of preparation and of cooking, plus 1 hour 30 minutes of Soaking and standing, so allow 1 hour 40 minutes from start to finish. The recipe serves 8.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
You Might Also Like
More Spanish cooking and appetizers ideas from Weekly Delight.
Chorizo in Cider
Slices of cooking chorizo simmered in dry cider until the liquid reduces to a sticky, tangy, paprika-red glaze. The…
Ajo Blanco
A cold white soup of ground almonds, garlic, bread and olive oil, served with green grapes and a drizzle of sherry…
Boquerones en Vinagre
Fresh anchovy fillets cured in white wine vinegar for 2 hours, then dressed with garlic, parsley and olive oil.
Berenjenas con Miel
Thin batons of aubergine in a light batter, cooked until crisp and drizzled with dark cane honey, an Andalusian…
Revuelto de Setas
Soft scrambled eggs folded through browned mushrooms and garlic, a Spanish supper ready in 20 minutes.
.jpg){kind=link}
Pan con Tomate
Toasted bread rubbed with a cut tomato and garlic, dressed with olive oil and salt. Four ingredients, and the…