Mojo Picon (Spanish Spicy Sauce)
Mojo Picon is a fiery dip that is traditionally made from dried red chilies.
Yields: ½ c sauce
Yields: ½ c sauce
Servings: 4 people
Ingredients
- 4 Tbsp + 1 tsp olive oil, divided
- 1 slice white bread
- 2 tablespoon sherry vinegar or red wine vinegar
- 1 garlic clove, chopped
- 1 ½ -2 teaspoon cayenne powder
- 1 teaspoon sweet paprika
- ½ teaspoon salt
- ¼ teaspoon cumin
- 1 tablespoon water (if necessary)
Instructions
- Heat 1 teaspoon oil in a small sauté pan. Add the bread and toast over medium heat until golden, 2-3 minutes. Flip the bread and continue to toast 2-3 minutes, until the second side is golden. Remove the bread from the skillet and set aside to cool slightly.
- Crumble the toasted bread into the bowl of your food processor. Add the sherry vinegar, garlic, cayenne, paprika, salt, and cumin. Cover the processor and pulse a few times until the mixture becomes thick and evenly chopped.
- Slowly add the remaining oil, 1 tablespoon at a time, mixing after each addition, until a thick paste forms. If the paste is still too thick to be dip-able, mix in 1 tablespoon of water to loosen it.
- Serve the sauce immediately or place in a sealed container in the refrigerator. Use within a week.