Canarian Mojo Picón
In the Canary Islands, savory, oil-based sauces known as "mojos" are an essential part of the cuisine. This fiery version, made from fresh and dried red chiles, is king.
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Cooking tools:
- Mortar and pestle
- Food processor
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Spoon
- Airtight container
- Refrigerator
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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