Mojo Picon Recipe (How to Make Mojo Picon)
User Reviews
5
-
Prep Time
20 mins
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Cook Time
5 mins
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Servings
4
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Calories
149 kcal
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Course
Appetizer, Condiments
Mojo Picon Recipe (How to Make Mojo Picon)
Description
This Mojo Picon recipe starts by rehydrating dried red peppers until soft, typically around 15-20 minutes. The softened peppers are combined with garlic, torn bread, paprika, cumin, red wine vinegar, and salt, then processed until well blended. Olive oil is gradually added during blending, thickening the sauce to a chili paste consistency. Water is added to reach the desired thinning of the sauce. The resulting mojo balances smoky pepper heat, garlic pungency, and vinegar tang.
Mojo Picon is often served as a condiment with roasted or grilled meats, vegetables, and potatoes. It's a staple in various regional Spanish cuisines and can be adjusted in thickness and acidity to suit different uses.
The key preparation step is soaking peppers to rehydrate, which takes about 15-20 minutes and is included in prep time. Adjust seasoning toward the end to achieve preferred flavor balance.
Ingredients
- 2-3 dried red peppers 2 ounces/57 grams by weight - I used dried pimiento palmera peppers & chiles de arbol, medium size
- 4 cloves garlic
- 1 lice bread torn to small pieces, stale or lightly toasted
- 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
Instructions
- 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.
Notes
- Allow 15-20 minutes to soak dried peppers until soft before blending.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 40mg | 2% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 559IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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