A spicy red Canary Islands sauce with garlic, cumin, chile, paprika, grape vinegar, olive oil, and a punchy finish.
12 min prep
Keeps the screen on · step-by-step guide · built-in timer
Soften the dried hot peppers in hot water for 8 minutes.
Crush the garlic, cumin seeds, salt, and peppers in a mortar.
Add the sweet paprika and grape vinegar and make a paste.
Add the olive oil gradually and work for 3 minutes into a thick sauce.
💡 Tip: Crushing the cumin in a mortar spreads it through the oil more evenly, a blender is fast but the mortar gives a fuller texture.
🍽️ Serving suggestion: Serve mojo picon as a hot sauce over small boiled potatoes, roasted cauliflower, or charred vegetables.
~130
kcal calories
1
g protein
5
g carbs
12
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?