Mojo Picon (Garlic Sauce)

READY IN: 15mins
Recipe by canarygirl

This dish comes from the Canary Islands. It is a staple there, and goes with just about everything! Try it with "papas arrugadas" (small boiled potatoes with salt and lemon) for a Canary Island specialty! Delicious! It keeps well in the refrigerator, and is even better after a day or two. Serve at room temperature.

Top Review by Jangomango

Excellent flavour and appearance and wonderful on potatoes. The first time I made it, it curdled and didn't look right, but the memory of the flavour stayed with me. I made it a second time last night, and this time I made sure to do things more carefully to get a smooth, creamy sauce which did not separate. I subbed sherry vinegar and that worked fine. Any vinegar would. Superb!

Ingredients Nutrition

Directions

  1. Using a mortar and pestle, mash cumin, garlic, and chilis with salt.
  2. The mixture should be mashed well.
  3. Add paprika, vinegar and oil, and continue to blend.
  4. Add bread crumbs and mash.
  5. Gradually add water until desired consistency is reached.
  6. Serve with Spanish cheese (Majorero is nice), or over boiled potatoes, with crusty french bread, on fried fish, Anything goes!

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