📝 About This Recipe
Hailing from the volcanic shores of the Canary Islands, Mojo Picón is a vibrant, bold, and smoky red pepper sauce that defines Spanish island cuisine. This rustic condiment balances the earthy heat of dried chilies with the punch of raw garlic and the brightness of high-quality sherry vinegar. It is most famous for dressing 'Papas Arrugadas,' but its versatile, zesty profile makes it a transformative addition to grilled meats and roasted vegetables.
🥗 Ingredients
The Pepper Base
- 4 pieces Dried Pimienta Palmera (or Guajillo/Ancho) (seeds removed and soaked in hot water)
- 1 large Roasted Red Bell Pepper (peeled and seeded, jarred is fine)
- 1-2 pieces Fresh Red Bird's Eye Chili (optional, for extra heat)
Aromatics and Spices
- 6-8 pieces Garlic Cloves (peeled and roughly chopped)
- 1 teaspoon Cumin Seeds (toasted)
- 1 tablespoon Smoked Spanish Paprika (Pimentón de la Vera) (sweet or bittersweet variety)
- 1 teaspoon Sea Salt (coarse grain preferred)
Emulsion and Liquids
- 3/4 cup Extra Virgin Olive Oil (use a high-quality Spanish oil)
- 3 tablespoons Sherry Vinegar (Vinagre de Jerez) (provides essential acidity)
- 1 slice Stale White Bread Crumb (crusts removed, used as a thickener)
- 1-2 tablespoons Water (to adjust consistency if needed)
👨🍳 Instructions
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1
Begin by rehydrating the dried peppers. Place the dried chilies in a bowl of boiling water for 15-20 minutes until they are soft and pliable.
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2
While the peppers soak, toast the cumin seeds in a small dry skillet over medium heat for 1-2 minutes until they become fragrant and slightly darker. Be careful not to burn them.
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3
Drain the soaked peppers and use a spoon to scrape the inner flesh away from the tough outer skin. Discard the skins and keep the pulp.
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4
In a mortar and pestle (the traditional way) or a food processor, combine the garlic cloves and the coarse sea salt. Grind until a smooth paste forms.
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5
Add the toasted cumin seeds to the garlic paste and continue grinding until the seeds are pulverized.
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6
Incorporate the rehydrated pepper pulp, the roasted red bell pepper, and the fresh bird's eye chili (if using). Process or pound until the mixture is well combined but still has a slightly rustic texture.
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7
Add the smoked Spanish paprika and the bread crumbs. The bread acts as a binder to help the sauce emulsify and hold its body.
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8
Slowly begin to drizzle in the Sherry vinegar while whisking or pulsing, ensuring the acidity is evenly distributed.
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9
With the processor running on low (or while whisking vigorously), slowly pour in the extra virgin olive oil in a steady stream. This creates a thick, luscious emulsion.
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10
Taste the sauce. It should be punchy, salty, and slightly spicy. Adjust the seasoning with more salt or vinegar if necessary.
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11
If the sauce is too thick for your liking, add a tablespoon of water or some of the pepper soaking liquid to thin it out to a pourable consistency.
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12
Transfer the Mojo Picón to a glass jar and let it sit at room temperature for at least 1 hour before serving to allow the flavors to marry perfectly.
💡 Chef's Tips
For the most authentic flavor, use a mortar and pestle; the friction releases oils that a blade simply cuts through. If you cannot find Pimienta Palmera, a mix of Guajillo (for color) and Ancho (for depth) is an excellent substitute. Always use high-quality Extra Virgin Olive Oil, as it makes up a large portion of the sauce's volume and flavor. Store leftover mojo in the refrigerator for up to 2 weeks; the flavors actually improve after a day or two. Avoid using pre-ground cumin; toasting whole seeds provides a smoky depth that is essential to the dish.
🍽️ Serving Suggestions
Serve traditionally over 'Papas Arrugadas' (wrinkled salt-crusted baby potatoes). Use it as a bold marinade or dipping sauce for grilled flank steak or chicken skewers. Drizzle over roasted cauliflower or grilled asparagus for a vegan-friendly flavor explosion. Pair with a crisp, chilled glass of Spanish Albariño or a dry Rosado to cut through the garlic and spice. Spread onto crusty toasted bread topped with a slice of Manchego cheese.