Mojo Picón Sauce Recipe

4 from 1 vote

Mojo picón sauce is is a red, smoky, and slightly spicy sauce from the Spanish Canary Islands, and is perfect with potatoes like papas arrugadas or grilled meats!

Prep Time25

Soaking Time1

Total Time1 30

Course: Sauce

Cuisine: Spanish

Diet: Vegan

Servings: servings

Calories: 58.24kcal

Author: Lauren Aloise

Ingredients

1 large dried ñora pepper or a dried red chili pepper
2-5 dried cayenne peppers
1 tablespoon extra virgin olive oil
¼ cup sherry or red wine vinegar
¼ teaspoon ground cumin
salt to taste
1 clove garlic
3 slices white bread

US Customary - Metric

Instructions

Rehydrate the ñora pepper by rinsing and soaking it in hot water for about an hour.
Fry the slices of bread in olive oil until golden on both sides, then let them drain on paper towels.
Break up the fried bread and add it to a blender or food processor, then add the hydrated pepper and other remaining ingredients, except the olive oil. Blend until smooth.
Keep the blender running and add the olive oil slowly until the sauce is smooth and emulsified. Adjust the salt to taste.
Enjoy your homemade mojo picón sauce with papas arrugadas or barbecued meat.

Notes

Any type of sweet (not spicy) dried red pepper will work if you can't find a Canarian picona pepper or Spanish ñora pepper.
Adjust the amount of dried cayenne peppers to taste!
Instead of blending the sauce in a blender or a food processor, you can also use an immersion blender or even a mortar and pestle.

Nutrition