In the Canary Islands there is no doubt that the sauce of choice is the slightly spicy mojo picón. The red version is my favorite, a bit smokey and spicy, and perfect with the small, wrinkly Canarian potatoes. But if you can’t find papas arrugadas where you live, don’t worry, the savory sauce pairs perfectly with barbecued meats as well.
While finding the native Canarian picona pepper is nearly impossible off of the island, you can make a very similar mojo picón sauce with what you have available at home.
- 1 large dried pepper (Spanish ñora or a dried red chile)
- Dried cayenne peppers (2-5 depending on how spicy you like things)
- 1 tablespoon olive oil
- ¼ cup vinegar (either sherry vinegar or red wine)
- ¼ teaspoon cumin
- Salt to taste
- Clove of garlic
- 3 slices of white bread
- First you have to rinse the dried pepper under hot water and then leave it sitting in hot water for about an hour so that it reconstitutes.
- Fry the slices of bread in olive oil and let them drain on paper towels.
- Break up the fried bread and add it to your food processor along with the reconstituted pepper and the other ingredients (except the olive oil). Blend until smooth, adding the olive oil towards the end. Instead of a food processor you can also use a stick blender or even a mortar.
- When finished adjust the salt and enjoy your homemade mojo picón sauce!
So tell me, what would you eat with your homemade mojo picón sauce?
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