Mojo Picón (Canarian Red Pepper Sauce)

A versatile spicy red pepper sauce from the Canary Islands. Also see Mojo Rojo & Mojo Verde.

Serves: 4

Prep Time: 20 minutes

Cooking Time: 5 minutes

Source: https://www.chilipeppermadness.com/recipes/mojo-picon/

Ingredients:

• 2-3 / 57g medium dried red peppers (Pimiento palmera peppers traditionally; chiles de arbol or a mixture with dried California peppers or New Mexican peppers as substitute)

• 4 cloves garlic, or as per personal taste

• 1 slice bread, stale or lightly toasted bread, torn to small pieces Seasonings:

• 2 tsps paprika

• 1/2 tsp cumin

• 1 tsp salt

• 3 tbps red wine vinegar

• salt to taste

• 1/4 cup olive oil

• 1/4 to 1/2 cup water to thin the sauce

Method:

• Remove the stems and seeds from the dried peppers. Set them into a bowl and cover them with very hot water. Allow to rehydrate for 15-20 minutes, or until they are very soft. Drain the water and set the peppers into a food processor

• Add the garlic, torn bread, paprika, cumin, vinegar and salt to taste.

• Process the mixture until well combined.

• Pour in the olive oil a bit at a time while processing until the mojo sauce thickens up to a chili paste.

• Add 1/4 water and process until smooth. For a thinner sauce, add another 1/4 cup water and process to your preference.

• Adjust for salt and vinegar, and serve.

Recipe Tips & Notes

• Additions. You can vary up the recipe with other ingredients. Some suggestions include fresh or dried herb, onion, orange peel, brown sugar, other vinegars, lemon juice, fresh or roasted peppers along with the dried pods. It is also great with tomato.

• Chili Powder. You can also make this recipe with chili powder instead of dried peppers. Use 3-4 tablespoons of your favorite chili powder in place of the rehydrated pods. A good smoked paprika is great here, or use a combination.

Note: I have successfully used as a base sauce as an alternate to Chilli & Lime for seafood pasta (e.g.: Prawn Linguine or Crab Pasta).