World Flavors Cookbook

Mojo Picón Canario

The Canary Islands' fiery red pepper and garlic sauce — a thick, pungent condiment served with papas arrugadas (wrinkled potatoes).

Cuisine: Spain

Ingredients

• 4 dried guajillo peppers (or choricero)
• 4 cloves garlic
• 1 tsp cumin
• 1/2 tsp sweet paprika
• 2 tbsp sherry vinegar
• 100ml olive oil
• Salt

Instructions

1. Soak dried peppers in hot water 20 minutes. Drain.
2. Pound garlic and salt in a mortar to a paste.
3. Add pepper flesh, cumin, and paprika. Pound smooth.
4. Whisk in vinegar.
5. Gradually whisk in olive oil until emulsified.
6. Taste and adjust seasoning. Keeps refrigerated for a week.