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Do you need a nice hot sauce? This sauce is mucho delicioso! ;)

Mojo Picón | Bake to the roots

This sauce is something you will find often on the Canary Islands. Papas Arrugadas with Mojo Picón is one of their most known dishes – small potatoes that are not skinned and cooked in salt water until the potato skin gets wrinkled. That with the mojo – delicious! Also a nice tapa…

I made this mojo to go along with pinchos morunos – moorish pork skewers. The sauce works well in general with grilled meat but also with fish or just bread as a dip – so next time you want to server your guests something special, make that mojo. There is also a green version – which is kind of the opposite to the hot picón – also a lot of garlic but very mild compared to the red version :)

Note: The tomatoes on the pictures are just for decoration – dunno how they ended up there since they are not used in the recipe ;P

¡Buen provecho!

INGREDIENTS / ZUTATEN

2 slices white bread (e.g. chiabatta or baguette)
1 tbsp. olive oil
2-3 garlic cloves
1/2 chilli pepper
1 tsp. cumin seeds
1 tsp. pimentón dulce ahumado
2 tsp. white wine vinegar
pinch of salt
4–5 tbsp. olive oil

2 Scheiben Weißbrot (z.B. Ciabatta oder Baguette)
1 EL Olivenöl
2-3 Knoblauchzehen
1/2 Chillischote
1 TL Kreuzkümmel
1 TL Pimentón Dulce Ahumado
2 TL Weißweinessig
Prise Salz
4–5 EL Olivenöl

DIRECTIONS / ZUBEREITUNG

1. Cut the bread in pieces and fry in a pan with a bit of olive oil – it should get a nice color but not burn. In a mortar mash together the peeled garlic (remove the center), chillies in small pieces, cumin seeds, pimentón, fried bread, vinegar and salt until you have a smooth paste (you can also do that all in a mixer). Slowly add the olive oil and mix.

1. Das Brot in Stücke schneiden und in einer Pfanne mit etwas Olivenöl anrösten – es sollte Farbe bekommen, aber nicht anbrennen. In einem Mörser den geschälten Knoblauch (den Spross vorher entfernen), Chilischote in kleinen Stückchen, Kreuzkümmel, Pimentón, Brot, Essig und Salz zu einer Paste zermahlen (kann man auch im Mixer machen). Olivenöl langsam zugeben und vermischen.

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Here is a version of the recipe you can print easily.

Mojo Picón

Author: Bake to the roots
Prep Time: 15
Cook Time: 5
Total Time: 15

Print Recipe

Ingredients

Scale

2 slices white bread (e.g. chiabatta or baguette)
1 tbsp. olive oil
2–3 garlic cloves
1/2 chilli pepper
1 tsp. cumin seeds
1 tsp. pimentón dulce ahumado
2 tsp. white wine vinegar
pinch of salt
4–5 tbsp. olive oil

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Instructions

Cut the bread in pieces and fry in a pan with a bit of olive oil – it should get a nice color but not burn. In a mortar mash together the peeled garlic (remove the center), chillies in small pieces, cumin seeds, pimentón, fried bread, vinegar and salt until you have a smooth paste (you can also do that all in a mixer). Slowly add the olive oil and mix.