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


Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
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!