Mojo Picon Garlic Sauce Recipes

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MOJO PICON (GARLIC SAUCE)



Mojo Picon (Garlic Sauce) image

This dish comes from the Canary Islands. It is a staple there, and goes with just about everything! Try it with "papas arrugadas" (small boiled potatoes with salt and lemon) for a Canary Island specialty! Delicious! It keeps well in the refrigerator, and is even better after a day or two. Serve at room temperature.

Provided by canarygirl

Categories     Sauces

Time 15m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 9

5 garlic cloves
1 teaspoon cumin seed
2 -3 small dried chilies
salt
3 -4 tablespoons breadcrumbs
1/2 teaspoon paprika (I like smokey)
2 -3 tablespoons red wine vinegar
4 -5 tablespoons olive oil
1/2 cup water, as needed (about)

Steps:

  • Using a mortar and pestle, mash cumin, garlic, and chilis with salt.
  • The mixture should be mashed well.
  • Add paprika, vinegar and oil, and continue to blend.
  • Add bread crumbs and mash.
  • Gradually add water until desired consistency is reached.
  • Serve with Spanish cheese (Majorero is nice), or over boiled potatoes, with crusty french bread, on fried fish, Anything goes!

MOJO PICON RECIPE (HOW TO MAKE MOJO PICON)



Mojo Picon Recipe (How to Make Mojo Picon) image

This mojo picon recipe is a staple red pepper sauce from the Canary Islands, made with fiery red peppers, olive oil, vinegar and seasonings.

Provided by Mike Hultquist

Categories     Appetizer     sauce

Number Of Ingredients 9

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)

Steps:

  • 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.

Nutrition Facts : Calories 149 kcal, Carbohydrate 5 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 40 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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