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If you've ever holidayed in the Canary Islands, you'll have undoubtedly tried the ubiquitous
mojo sauce. Traditionally an accompaniment to their famous wrinkled potatoes, this sauce is also fantastic with almost all meat and fish.
mojo picón
Makes 1 jar of sauce
2 red bell peppers, deseeded
1 tbsp ground cumin
1 tbsp sherry vinegar
1 tsp sea salt
1 dried ancho chilli
1 tsp sweet paprika
1 tsp hot paprika
3 cloves garlic, crushed
3 tbsp extra virgin olive oil
Cover the dried chilli in boiling water and leave to rehydrate for 5 mins. Reserve the liquid.
Put all the ingredients into a blender, including the chilli. Blend until almost smooth. Add a few tablespoons of the water from the chilli to achieve the desired consistency.
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