Mojo Picon Recipe (How to Make Mojo Picon)

5 from 5 votes

This mojo picon recipe is a staple red pepper sauce from the Canary Islands, made with fiery red peppers, olive oil, vinegar and seasonings.

Prep Time20

Cook Time5

Course: Appetizer, sauce

Cuisine: American, Spanish

Keyword: dried peppers, sauce, spicy

Servings:

Calories: 149kcal

2-3 medium dried red peppers 2 ounces/57 grams by weight - I used dried pimiento palmera peppers & chiles de arbol
4 cloves garlic
1 slice stale or lightly toasted bread torn to small pieces
2 teaspoons paprika
1/2 teaspoon cumin
3 tablespoons red wine vinegar
Salt to taste
1/4 cup olive oil
1/4 to 1/2 cup water for thinning

Remove the stems and seeds from the dried peppers. Set them into a bowl and cover them with very hot water. Allow to rehydrate for 15-20 minutes, or until they are very soft. Drain the water and set the peppers into a food processor
Add the garlic, torn bread, paprika, cumin, vinegar and salt to taste.
Process the mixture until well combined.
Pour in the olive oil a bit at a time while processing until the mojo sauce thickens up to a chili paste.
Add 1/4 water and process until smooth. For a thinner sauce, add another 1/4 cup water and process to your preference.
Adjust for salt and vinegar, and serve.

Prep time includes time to rehydrate the dried peppers.