This easy and delicious mojo picón sauce recipe makes the perfect condiment!
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 when served 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.
Mojo Picón Sauce Recipe
Mojo Picón Sauce Recipe
Mojo picón sauce is typical of the Spanish Canary Islands and perfect with potatoes or grilled meats!Print (images optional) Pin Rate
Servings: 6 servings
- 1 large dried pepper Spanish ñora or a dried red chili pepper
- Dried cayenne peppers 2-5 depending on how spicy you like things
- 1 tablespoon olive oil
- 1/4 cup vinegar either sherry vinegar or red wine
- 1/4 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 rehydrates.
- 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 an immersion blender or even a mortar and pestle.
- When finished, adjust the salt and enjoy your homemade mojo picón sauce!
Calories: 56.89kcal | Carbohydrates: 6.37g | Protein: 1.2g | Fat: 2.76g | Saturated Fat: 0.41g | Sodium: 110.5mg | Potassium: 20.47mg | Fiber: 0.41g | Sugar: 0.75g | Vitamin A: 40.81IU | Vitamin C: 0.9mg | Calcium: 32.5mg | Iron: 0.5mg
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!
Other Spanish mojos and sauces:
So tell me, what would you eat with your homemade mojo picón sauce?
Thinking I could make a sauce For potatoes I bought a bag of red spices in Tenerife. But I don‘t know what is in it so do you have any Idea what may be in it and what I should do? Maybe just add olive oil? Or vinegar as well? These spices seemed so common I assumed I’d find something online but I can‘t. Can you help?
Just got back from visiting Spain
In Barcelona, we stopped by a restaurant for a sunset cocktail and ordered olives with our drinks.
They were delicious!! and on enquiring, were told that they were soaked in a Mojo Picon sauce.
How do we adapt your recipe to prepare our own olives.
Hi Jeffery! That’s a very typical olive prep. here in Spain, but I’ve never cured olives myself! I suppose you could just buy some green olives and put them in this recipe’s mojo sauce. Might need to thin it out with extra water and vinegar though… good luck!
Your recipe is missing the cumin 🙂
That’s true! I must have forgotten to add that in– fixed, thanks!
Can’t wait to try to make my own mojo. It is so hard to come by here in NL, making it myself seems a much better plan! (and my chile plant is about to overflow with peppers, so plenty of peppers to work with ;-))