Yield: 2 cups
Mojo Picon Rojo
This mojo picon rojo recipe is an easy to make version of a traditional Canarian mojo rojo, a red sauce from the Canary Islands in Spain. It can be served on potatoes or with grilled or roasted meat or fish.
Prep Time
15 minutes
Total Time
15 minutes
Ingredients
- 2 red peppers, de-seeded and cut into pieces (see notes above)
- 2 cloves of garlic, minced or pressed
- 1 tsp salt
- 1 tsp cumin seeds
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
Instructions
- Add the red peppers, garlic, salt, and ground cumin to a food processor and blend until smooth.
- Add the olive oil and one tablespoon of red wine vinegar and blend until pureed.
- Taste the mojo and add more vinegar if needed. It should be tangy and acidic, but not overly so.
Notes
Traditional mojo picon is made with dried Canarian peppers. This easy mojo rojo uses fresh red peppers. See the notes in the recipe above for more details.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 42Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 294mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 0g
This nutritional data is provided by a third-party source and should not be relied on if you are on a strict diet.