Red Pepper Sauce (Mojo Picon)
A simple cold Spanish red pepper sauce, known as Mojo Picon from the Canary Islands, is prepared with vinegar and oil.
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Instructions
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Soak dried red bell peppers in warm water for 10 to 15 minutes to rehydrate; drain and remove stems.
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Slice garlic cloves and quarter the bread.
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Combine the rehydrated peppers, cumin, sliced garlic, hot pepper flakes, and salt in a food processor or blender to form a paste.
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Gradually drizzle in olive oil while blending, then alternately add bread pieces and small amounts of water or broth until the sauce is thick; incorporate 1 to 2 teaspoons of vinegar or more, adjusting to taste.
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For same-day use, store uncovered; otherwise, transfer to a glass jar, cover with olive oil, seal tightly, and refrigerate.