That’s it, my friends. I hope you enjoy this mojo picon recipe. So delicious. Let me know if you make it. I’d love to hear how it turned out for you. Keep it spicy! It is a staple of Canarian cuisine, usually served with appetizers and small plates like the famous Papas Arrugadas, or “wrinkly potatoes”. The Canary Islands, or the “Canaries” as known more locally, are a Spanish archipelago off the coast of Morocco. “Mojo” is a generic term for sauce, and there are several of them, including Mojo Rojo (red sauce), Mojo Verde (green sauce) and Mojo Picon, which is a hot version of mojo rojo. A spicy food lover named Michael from that area alerted me to these wonderful Canarian sauces and even sent me his favorite local brands as well as some dried local “Pimiento Palmera” peppers (along with a Carolina Reaper from his garden - thanks, Michael!), which are used traditionally to make mojo picon, which I am sharing with you today. It’s insanely delicious and perfect with potatoes and other vegetables, though you can enjoy it as a dip or topping for grilled foods. Let’s discuss how to make mojo picon, shall we? Add Remaining Ingredients. Add the garlic, torn bread, paprika, cumin, vinegar and salt to taste. Process. Process the mixture until well combined. Thin with Water. Add 1/4 water and process until smooth. For a thinner sauce, add another 1/4 cup water and process to your preference. Taste and Adjust. Adjust for salt and vinegar, and serve. Boom! Done! You have just made Mojo Picon! Delicious, isn’t it? And quite easy to use. If you’ve ever had a Spanish romesco, you’ll notice some similarities, though this sauce is a great standout. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. NOTE: This recipe was updated on 6/30/23 to include new information and video. It was originally published on 7/6/20.
