In the Canary Islands,mojos or sauces are made with vinegar and oil and served cold, as an accompaniment to potatoes, meat and fish. These mojos can be red or green and sometimes spicy, as is the mojo picon. Serve this sauce ascanarios do - to accompany a meal, or serve it as a tapa with home-fried potatoes or patatas arrugadas – wrinkled potatoes.
4 dried red peppers – bell or any other non-spicy red pepper
1-2 slices stale white bread – crusts trimmed if very dry
3-4 cloves garlic, peeled
1/4 tsp ground cumin
2 tsp red pepper flakes
1/2 tsp coarse salt
1 cup extra virgin Spanish olive oil
1/4 cup (approximately) water or chicken broth
Spanish sherry vinegar to taste
4 dried red peppers – bell or any other non-spicy red pepper1-2 slices stale white bread – crusts trimmed if very dry
3-4 cloves garlic, peeled
1/4 tsp ground cumin
2 tsp red pepper flakes
1/2 tsp coarse salt
1 cup extra virgin Spanish olive oil
1/4 cup (approximately) water or chicken broth
Spanish sherry vinegar to taste
This mojo picón sauce recipe makes about 1.5 cups.
Soak the dried red bell peppers in a bowl or pan of warm water for 10-15 minutes to soften and rehydrate them. After soaking, drain water and remove the stems.
Slice the garlic cloves. Break bread into quarters and set aside.
Process the peppers, cumin, garlic slices, hot pepper flakes and salt in a food processor or blender to create a paste. While blending, drizzle in olive oil gradually. Alternately add small pieces of the bread and small amounts of water or broth until the sauce is thick, but not as thick as a paste. Add 1-2 tsp vinegar or more, according to your taste.
If you will not use the sauce the same day, store in a glass jar, (such as the jars made for canning), then cover the sauce with olive oil, seal tightly and refrigerate.
Serve with potatoes, meat or fish.