Mojo Picante
During a memorable journey to the Canary Islands, I was introduced to Mojo Picante, a fiery and flavorful sauce that captivates with its mix of sea salt, bell peppers, garlic, and spices, creating a distinctive heat and complexity. This culinary discovery sparked a passion for recreating the sauce at home, leading me to experiment until I crafted a version that truly honored the essence of the islands' vibrant cuisine. My successful recreation of Mojo Picante, balancing heat, tang, and depth, is now a cherished recipe I'm excited to share. This sauce, perfect for drizzling over potatoes, accompanying rustic bread, or as a marinade, embodies the simple yet extraordinary transformation of basic ingredients into a celebration of Canarian tastes, encouraging culinary exploration and discovery.
Equipment
- 1 blender
- 1 bowl
Ingredients
- 1 teaspoon of sea salt
- 3 tablespoons oil
- 1 tablespoon of cumin powder
- 1 teaspoon of paprika
- 3 cloves of garlic
- 2 large red bell peppers
Instructions
- Add the sliced garlic, salts, cinnamon, pepper, and a splash of olive oil to a mortar and pestle.
- To create a paste, combine all of the ingredients in a blender.
- Toss in the chopped and seeded jalapenos, a little at a time, into the processor.
- Blend until the mixture is completely smooth.
- Pour in the olive oil. Blend.
- Serve immediately in a bowl or keep refrigerated in an airtight container until ready to use.
- This will stay in the refrigerator for 3 to 4 days.