Canarian Mojo Picón

Name: Canarian Mojo Picón
Cook time: PT0D0H10M
Total time: PT0D0H10M
Yield: makes About 1 cup
Ingredients: 5 picón peppers, stemmed, seeded, and coarsely chopped; 1 dried cayenne chile, or ¼-½ tsp. ground cayenne pepper; 7 medium garlic cloves, peeled and thinly sliced (about 2 Tbsp.); 1¼ tsp. kosher salt, plus more to taste; 1 tsp. cumin seed; 1 ⁄ 2 tsp. sweet smoked Spanish paprik; 2 Tbsp. red wine vinegar; 1 cup sunflower oil

In the Canary Islands, this is the secret sauce.

Serves
makes About 1 cup
Time
10 minutes

MONICA R. GOYA

By Mónica R. Goya

Published on October 15, 2020

Check out all items from the Saveur 100 »

Picón peppers are medium-hot, thin-fleshed chiles grown all over the Canary Islands. If you can’t track them down, use red jalapeños or Fresno chiles instead.

Featured in: The 2020 Saveur 100: 31-40

Equipment

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Ingredients

5 picón peppers, stemmed, seeded, and coarsely chopped
1 dried cayenne chile, or ¼-½ tsp. ground cayenne pepper
7 medium garlic cloves, peeled and thinly sliced (about 2 Tbsp.)
1¼ tsp. kosher salt, plus more to taste
1 tsp. cumin seed
¹⁄₂ tsp. sweet smoked Spanish paprik
2 Tbsp. red wine vinegar
1 cup sunflower oil

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Instructions

Step 1

Using a mortar and pestle or a small food processor, grind the picón peppers, cayenne chile, garlic, salt, and cumin to a fine paste. Add the paprika, and continue grinding until smooth and integrated. Transfer to a medium bowl and stir in the vinegar, then drizzle in the oil, a little at a time, as you blend the sauce. Season to taste with additional salt, then transfer the sauce to an airtight container and refrigerate for at least 3 hours and up to 3 days.