Mojo Picon Food

MOJO PICON RECIPE (HOW TO MAKE MOJO PICON)

Mojo Picon Recipe (How to Make Mojo Picon) image

This mojo picon recipe is a staple red pepper sauce from the Canary Islands, made with fiery red peppers, olive oil, vinegar and seasonings.

Provided by Mike Hultquist

Number Of Ingredients 9

Ingredients

2-3 medium dried red peppers (2 ounces/57 grams by weight - I used dried pimiento palmera peppers & chiles de arbol)
4 cloves garlic
1 slice stale or lightly toasted bread (torn to small pieces)
2 teaspoons paprika
1/2 teaspoon cumin
3 tablespoons red wine vinegar
Salt to taste
1/4 cup olive oil
1/4 to 1/2 cup water (for thinning)

Steps:

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.

Nutrition Facts : Calories 149 kcal, Carbohydrate 5 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 40 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

MOJO PICON (GARLIC SAUCE)

Mojo Picon (Garlic Sauce) image

This dish comes from the Canary Islands. It is a staple there, and goes with just about everything! Try it with "papas arrugadas" (small boiled potatoes with salt and lemon) for a Canary Island specialty! Delicious! It keeps well in the refrigerator, and is even better after a day or two. Serve at room temperature.

Provided by canarygirl

Categories Sauces

Time 15m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 9

Ingredients

5 garlic cloves
1 teaspoon cumin seed
2 -3 small dried chilies
salt
3 -4 tablespoons breadcrumbs
1/2 teaspoon paprika (I like smokey)
2 -3 tablespoons red wine vinegar
4 -5 tablespoons olive oil
1/2 cup water, as needed (about)

Steps:

Using a mortar and pestle, mash cumin, garlic, and chilis with salt.
The mixture should be mashed well.
Add paprika, vinegar and oil, and continue to blend.
Add bread crumbs and mash.
Gradually add water until desired consistency is reached.
Serve with Spanish cheese (Majorero is nice), or over boiled potatoes, with crusty french bread, on fried fish, Anything goes!

MOJO ROJO

Mojo Rojo image

Mojo is a type of sauce; different versions are served all over the Spanish-speaking world. This one comes from the Canary Islands of Spain, where no table would be complete without a bowl of mojo on it. Mojo is eaten on everything and at every meal and is the perfect complement to grilled fish and egg dishes. The consistency and pungency can be adjusted to you liking, and the sauce varies from place to place, but the basis is always peppers, both sweet and pungent. This is a very simple recipe, easy enough for the beginner cook. From Eating Well.

Provided by Bev I Am

Categories Sauces

Time 15m

Yield 1 3/4 cups

Number Of Ingredients 11

Ingredients

2 tablespoons cider vinegar or 2 tablespoons wine vinegar
2 tablespoons extra virgin olive oil
6 garlic cloves, crushed and peeled
1 teaspoon cumin seed, toasted
1/2 teaspoon dried oregano
2 cups diced red bell peppers (1 1/2 medium)
2 teaspoons sliced almonds, toasted
3 slices French bread, 1/2 inch thick each, lightly toasted and cubed
2 tablespoons sweet paprika
1/2 teaspoon cayenne pepper, to taste
1/2 teaspoon salt, to taste

Steps:

Put vinegar, oil, garlic, cumin seeds and oregano in a blender; pulse until well blended.
Add bell pepper and almonds; pulse until completely pureed.
Add bread, paprika, cayenne and salt; pulse until smooth.
If the sauce seems thick, thin with a little water.
Note: Mojo will keep, covered in the refrigerator for up to 4 days.
If it separates a little, drain off liquid.

Nutrition Facts : Calories 542.7, Fat 21.8, SaturatedFat 3.2, Sodium 1343.8, Carbohydrate 76.6, Fiber 10.5, Sugar 8.6, Protein 13.9

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