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Mojo Picón Canario

Serves 4 to 6 Dip vegetarian, Appetizers

Mojo Picón Canario

Mojo Picón Canario is a staple in the homes of the Canary Islands, where the sun casts long shadows over volcanic landscapes and the Atlantic breeze carries a hint of salt. This sauce is woven into the fabric of everyday meals, casually whisked together with an instinct born from repetition rather than written instruction. Its presence is as expected at the table as bread, always ready to enliven a meal with its fiery character.

With a bold kick from dried red chilies and a smoky depth from sweet pimentón, this sauce offers a vibrant balance of heat and earthiness. The garlic's pungency and the tang of sherry vinegar dance harmoniously with the smooth richness of olive oil, leaving a lingering warmth on the palate. Generously spooned over papas arrugadas or grilled meats, it transforms simple dishes into memorable ones.

Ingredients

  • 4dried red chilies — soaked and seeded
  • 6 clovesgarlic
  • 1 tbspground cumin
  • 1 tbspsweet pimentón
  • 3 tbspsherry vinegar
  • 200 mlextra virgin olive oil
  • 1 tspcoarse salt

Method

  1. Begin by soaking 4 dried red chilies in warm water for about 15 minutes until they soften. This will make them easier to blend and help release their flavors into the sauce. Drain the chilies and remove the stems and seeds for a milder heat.
  2. Peel 6 cloves of garlic and place them in a mortar or a food processor. Add the softened chilies, 1 tbsp of ground cumin, and 1 tbsp of sweet pimentón. Pound or blend these ingredients together until you achieve a smooth paste, which should be slightly grainy but cohesive.
  3. Once the base is ready, begin incorporating 200 ml of extra virgin olive oil gradually. Start by adding it drop by drop, blending continuously to ensure the sauce emulsifies. This slow addition helps the sauce thicken and prevents it from separating.
  4. After the oil is fully incorporated, add 3 tbsp of sherry vinegar and 1 tsp of coarse salt to the mixture. Stir well and taste the sauce on a piece of bread to balance the flavors, adjusting the salt or vinegar if necessary to match the way it will be eaten.
  5. Allow the Mojo Picón Canario to rest for at least 30 minutes. This resting period lets the flavors of the garlic and pimentón meld together, creating a more harmonious taste. Serve the sauce with bread, boiled potatoes, or grilled vegetables, letting its vibrant color and rich aroma enhance your meal.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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