Do you need a nice hot sauce? This Easy Mojo Picón is mucho delicioso and a staple of Spanish cuisine..! If you like it hot you should definitely try this one. It’s really good! ;)
This sauce is something you will often find 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 very wrinkly. Those wrinkly potatoes with the mojo sauce – absolutely delicious!
I made this mojo to go along with Pinchos Morunos aka. Moorish Pork Skewers. The sauce works well in general with grilled meat but also with fish or just bread as a dip. Maybe next time you want to server your guests something special, make this mojo sauce.
There is also a green version which is kind of the opposite to the hot Mojo Picón. It is also made with a lot of garlic, but very mild compared to the red version. Some say it’s the version they created for tourists that can’t eat hot stuff… just kidding! :)
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.
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Mojo Picón
- Prep Time: 15
- Cook Time: 5
- Total Time: 15
Ingredients
- 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
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.
Notes
- ¡Buen provecho!
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