Mojo Picon Recipes
MOJO PICON RECIPE (HOW TO MAKE MOJO PICON)
Steps:
- Remove the stems and seeds from the dried peppers. Set them into a bowl and cover them with very hot water. Allow to rehydrate for 15-20 minutes, or until they are very soft. Drain the water and set the peppers into a food processor
- Add the garlic, torn bread, paprika, cumin, vinegar and salt to taste.
- Process the mixture until well combined.
- Pour in the olive oil a bit at a time while processing until the mojo sauce thickens up to a chili paste.
- Add 1/4 water and process until smooth. For a thinner sauce, add another 1/4 cup water and process to your preference.
- Adjust for salt and vinegar, and serve.
Nutrition Facts : Calories 149 kcal, Carbohydrate 5 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 40 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CANARY ISLAND RED MOJO SAUCE
Originated in the Canary Islands, this sauce can be used to top potatoes, served with fresh bread rolls, or served with white gouda cheese or goat cheese cubes. This sauce, whether mild or spicy, is a delightful addition to any meal. You may add lime juice and or curry for added taste!
Provided by amingermany
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 20
Number Of Ingredients 7
Steps:
- Blend the bell peppers, garlic, paprika, cilantro, olive oil, chile pepper, and bread in a blender until liquefied.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 2.9 g, Fat 11 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 19.5 mg, Sugar 0.9 g
MOJO PICON (GARLIC SAUCE)
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.
Provided by canarygirl
Categories Sauces
Time 15m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 9
Steps:
- Using a mortar and pestle, mash cumin, garlic, and chilis with salt.
- The mixture should be mashed well.
- Add paprika, vinegar and oil, and continue to blend.
- Add bread crumbs and mash.
- Gradually add water until desired consistency is reached.
- Serve with Spanish cheese (Majorero is nice), or over boiled potatoes, with crusty french bread, on fried fish, Anything goes!
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- First you have to rinse the dried pepper under hot water and then leave it sitting in hot water for about an hour so that it rehydrates.
- Break up the fried bread and add it to your food processor along with the reconstituted pepper and the other ingredients (except the olive oil). Blend until smooth, adding the olive oil towards the end. Instead of a food processor you can also use an immersion blender or even a mortar and pestle.
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