Mojo rojo o picón (Red or spicy mojo)

Origen: Gran Canaria (Spain)

Ingredients: 1 bulb of garlic, 2 hot peppers, 1 teaspoon of cumin grains, 1 teaspoon of paprika, 4 spoons of vinegar, 15 spoons of olive oil and cooking salt to taste.
 
Method of preparation:
1. Peel and chop up the garlic cloves. Grind them in a mortar along with the cumin grains, the peppers without any seed, and the cooking salt until they bind in a soft paste.
2. Add the paprika and add slowly the oil and vinegar while you stir it all making a thick paste.
3. This paste can be liquidized to taste by using a small cup of water.
This sauce can be kept in good conditions during months in the fridge.
You can make a milder sauce not so spicy by using sweet peppers instead of hot peppers.

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