Mojo Picón (Spicy Canarian Chilli Sauce) is a traditional Spanish (from the Canary islands) recipe for a spicy chilli and red bell pepper sauce in a vinegar and olive oil base. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Spicy Canarian Chilli Sauce (Canaries Red Sauce).
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Ingredients:
1½ tbsp red wine vinegar
½ tsp salt
1-2 red chillies (eg cayenne peppers), stems removed
5 garlic cloves, peeled
1 tsp ground cumin
1½ tsp smoked paprika
½ a small red bell pepper
120ml extra-virgin olive oil
Method:
Mojo picón can be served smooth or chunky and you’ll need to decide how you want to serve it before you start. If you don’t want too much of a chilli kick, use only one chilli and remove the seeds and membranes before use.
For chunky mojo picón, combine all the ingredients in the bowl of a food processor bowl and pulse until you achieve your desired consistency. You can also do this with a stick blender in a suitable bowl, or even with a mortar and pestle if you pound the dry ingredients to a powder first.
For smooth mojo picón, add everything except the olive oil to a food processor bowl and process until as smooth as possible. If you have a smaller blender jar or smoothie jar, they're perfect for smaller amounts like in this recipe. Now drizzle the olive oil in through the feed tube while processing on high speed until all the oil has been added. If you don't have a feed tube, just add the oil a tablespoon at a time and blend or process well before adding the next tablespoon.
Taste and adjust seasoning as needed. If it's too thick, blend in a little water. If you want it even spicier, blend in another chilli pepper.
You can use your mojo straight away or for best results, chill for at least an hour. Store in a container with a lid in the refrigerator, where it will keep for up to five days or freeze for up to three months.
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