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Mojo Picon Recipe
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5 from 3 votes

Mojo Picon Recipe (How to Make Mojo Picon)

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 mins
Cook Time5 mins
Course: Appetizer, sauce
Cuisine: American, Spanish
Keyword: dried peppers, sauce, spicy
Servings: 4
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.


Calories: 149kcal | Carbohydrates: 5g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 40mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 559IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg