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Papas Arrugadas wrinkly potatoes Fuerteventura Canary Islands

Mojo Picón Sauce Recipe

Mojo picón sauce is typical of the Spanish Canary Islands and perfect with potatoes or grilled meats!
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Course: Sauce
Cuisine: Spanish
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
Servings: 6 servings
Calories: 56.89kcal


  • 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!