Mojo sauces are iconic in Canary Islands cuisine, offered in fresh green and bold red versions. This spicy Mojo Picón, packed with dried chilis, garlic, and aromatic spices, delivers an instant taste of sunny holidays. Serve with boiled potatoes for a hearty tapa that feels like a mini feast.
Mojo Picón – Red Canarian Garlic Sauce
Ingredients
- 2–4 dried chillies (adjust to taste)
- 1 bulb of garlic
- 1 teaspoon salt
- 200 ml neutral oil
- 100 ml white wine vinegar
- ½ teaspoon cumin
- ½ teaspoon hot paprika powder
- 1 pinch of saffron powder
Preparation Steps
- Pour boiling water over the chillies and soak for 1 hour. Remove seeds and cut into rings.
- Peel the garlic and coarsely chop the cloves.
- In a blender, combine the chillies, garlic, salt, cumin, paprika, saffron, and 50 ml vinegar. Blend to a smooth paste.
- With the blender running, slowly drizzle in the oil to emulsify into a thick, creamy sauce.
