|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||47%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||5%|
|Total Sugars 4g|
|Vitamin C 131mg||655%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In the Canary Islands, mojos or sauces are made with vinegar and oil and served cold, as an accompaniment to potatoes, meat, and fish. These mojos can be red or green and sometimes spicy, as is the mojo picon. Serve this sauce as canarios do - to accompany a meal, or serve it as a tapa with home-fried potatoes or patatas arrugadas — wrinkled potatoes.
4 dried red peppers (bell or any other non-spicy red pepper)
4 cloves garlic, peeled
1 to 2 slices stale white bread
1/4 teaspoon ground cumin
2 teaspoons red pepper flakes
1/2 teaspoon kosher salt
1/4 cup water (or chicken broth)
Spanish sherry vinegar, to taste
Gather the ingredients.
Soak dried red bell peppers in a bowl or pan of warm water for 10 to 15 minutes to soften and rehydrate them. After soaking, drain water and remove stems.
Slice garlic cloves. Break bread into quarters and set aside.
Process peppers, cumin, garlic slices, hot pepper flakes, and salt in a food processor or blender to create a paste.
While blending, drizzle in olive oil gradually. Alternately add small pieces of the bread and small amounts of water or broth until the sauce is thick, but not as thick as a paste. Add 1 to 2 teaspoons of vinegar or more, according to your taste.
If you will not use the sauce the same day, store in a glass jar, (such as the jars made for canning), then cover the sauce with olive oil, seal tightly and refrigerate.