Red Pepper Sauce (Mojo Picon)

By
Lisa & Tony Sierra
Lisa & Tony Sierra
Lisa and Tony Sierra are freelance writers and Spanish food experts who lead culinary tours of the country.
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Updated on 01/9/22
Red bell peppers for use in red pepper sauce (mojo picon)

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Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 6 servings
Nutrition Facts (per serving)
373 Calories
37g Fat
11g Carbs
2g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 373
% Daily Value*
Total Fat 37g 47%
Saturated Fat 5g 25%
Cholesterol 0mg 0%
Sodium 197mg 9%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 5%
Total Sugars 4g
Protein 2g
Vitamin C 131mg 655%
Calcium 28mg 2%
Iron 1mg 6%
Potassium 164mg 3%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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 cup extra-virgin Spanish olive oil

  • 1/4 cup water (or chicken broth)

  • Spanish sherry vinegar, to taste

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. Slice garlic cloves. Break bread into quarters and set aside.

  4. Process peppers, cumin, garlic slices, hot pepper flakes, and salt in a food processor or blender to create a paste.

  5. While blending, drizzle in olive oil gradually. Alternately add small pieces of bread and small amounts of water or broth until sauce is thick, but not as thick as a paste. Add 1 to 2 teaspoons of vinegar or more, according to your taste.

  6. If you will not use sauce the same day, store in a glass jar, (such as jars made for canning), then cover sauce with olive oil, seal tightly, and refrigerate.