Canarian red picón mojo sauce

Spain has a unique gastronomy and, wherever we travel, we will find exquisite dishes and products. Today I bring you a delicious typical sauce from the Canary Islands: red picon mojo.

It is ideal as an accompaniment to wrinkled potatoes (I will publish its recipe soon), but also meat, vegetables, seafood or fish, such as sea ​​bass in salt.

It's a recipe very simple to prepare, which we will have ready in just 5 minutes. In addition, it is very economical and has a very intense and tasty flavor.

Canarian red picón mojo sauce

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Exquisite and tasty red picón mojo sauce, just arrived from the Canary Islands, ideal as a side for wrinkled potatoes, meat, vegetables or fish.

• Irene Arcas

• Recipe type: sauces
• Calories: 75
• Rations: 250 g

• Cooking time: 5M
• Total time: 5M

Ingredients

• 4 cloves of garlic
• 1 chilli (1/2 if you don't like spicy too much)
• 1 teaspoon ground cumin
• a pinch of salt
• 150 gr of extra virgin olive oil
• a splash of vinegar
• 1 tablespoon paprika
• 1 handful of bread crumbs from the day before

Preparation

1. We put the cumin in the glass and program 2 minutes, temperature 100, speed 1. We withdraw.

2. Add the peeled garlic and the bread crumb to the glass and crush 5 seconds, speed 5.

3. Add the chilli and toasted cumin that we had reserved and blend 20 seconds, speed 7.

4. Add the salt, oil, vinegar and paprika and mix 30 seconds, speed 5. Then we program 2 minutes, progressive speed 5-7-10.

5. We taste and rectify with salt or vinegar.

TM21 equivalences

More information - sea ​​bass in salt

Source - Essential Book (Vorwerk)