Mojo Picon Recipe 

Mojo picón is a Canarian sauce (Spain) with great success throughout the country and even abroad, where it is increasingly consumed. It is undoubtedly one of the best sauces to accompany roasted, grilled or baked meat, and traditionally it is also used to eat with the typical Canarian wrinkled potatoes.

Mojo Picon Recipe 

On a vacation that I went to Spain I met this sauce, I loved it, it is very rich, you can accompany grilled meats or what they call there "wrinkled potatoes" which are potatoes from the area cooked with skin. Here we show you the traditional recipe to prepare mojo picón, the well-known Canarian sauce that is perfect to serve together with our meat recipes, and also to make the well-known "wrinkled potatoes". 

Mojos can also be used as a quick accompaniment to goat cheeses -preferably fresh-, grilled chicken breasts or white fish. Going to the comfortable and easy way, a boiled rice with a can of mackerel, sardine or similar, and a splash of coriander mojo or another variety and if you have some dried tomatoes, nor do I tell you, it can happily save you from hunger. 

Mojo Picon Recipe

Mojo Picon sauce

Mojo Picon sauce ingredients:

- 150 ml of virgin olive oil
- 15 ml of wine vinegar
- 5 or 6 cloves of garlic
- Two hot peppers (or two chillies)
- Two teaspoons of ground cumin
- Two teaspoons of sweet paprika
- Two teaspoons of salt

Preparation of Mojo Picon: 

The traditional mojo picón recipe is prepared with "picona pepper", a variety of hot pepper that grows there in the Canary Islands, although if we do not have it, we can substitute chillies if we cannot find them, but the flavor will not be the same. It is common in this area to call this type of pepper "palm pepper", it already has a very characteristic red color and a pronounced spicy flavor, which is why it is used for this well-known sauce.

We will start by peeling the garlic, removing the outer layer and cutting them into halves for example. We put them in the blender glass and then add the picona pepper without the inner seeds, so that the mojo picón is not so spicy, or the chillies if that is what you are going to use in the preparation. We also add the ground cumin and begin to beat everything well until it is very well chopped, very fine.

In the same container we pour the vinegar, olive oil, sweet paprika and salt, and beat again for a few minutes so that the sauce is well mixed and that the garlic emulsifies well with the oil, which will give a good consistency to mojo picón. We taste it at the end and if we see it necessary to add any more ingredient we will do it until we have the sauce to our liking. Once we have it ready we are going to let it rest in a container with a lid, which we are going to take to the fridge or leave at room temperature if it is not too high, until it is time to serve it.

We can keep this sauce for several days without problem keeping it cold, in case you make a lot of it or want to make it several times. Mojo picón is a perfect accompaniment to any grilled or roasted meat, even grilled meat, and is ideal to take with the famous and typical Canarian “wrinkled potatoes”. Before taking it, stir it well with a teaspoon because the oil tends to separate from the rest of the ingredients, leaving two different layers. We hope you like this great recipe for mojo picón.

Servings / Units: 1
Approximate Preparation Time: 15M
Approximate Calories: 375 

Four varieties, Coriander Mojo, Almond Mojo, Red Mojo and Green mojo 

Taking into account how easy it is to prepare and how well it holds (if you keep it in a glass jar in the fridge, it will last a month without problems), mojo may be the new soy sauce, the new ketchup with which season your dishes, giving them flavor and excitement. 

Four varieties, Coriander Mojo, Almond Mojo, Red Mojo and Green mojo 



1 clove garlic
1 bunch of coriander (about 30-40 grams)
1/2 teaspoon ground cumin
2 tablespoons white vinegar
Extra virgin olive oil


2 red bell peppers
1 red pepper
1/2 cup oil
2 tablespoons vinegar
2 cloves of garlic
1/2 teaspoon ground cumin


A handful of almonds
1/2 cup oil
4 tablespoons vinegar
2 cloves of garlic
A teaspoon of cumin
A dried pepper
A piece of bell pepper
A tablespoon of breadcrumbs

Green Picón Mojo:

- 150 ml of virgin olive oil
- 50 ml of vinegar
- 4 or 5 cloves of garlic
- A couple of cayenne
- Fresh parsley
- Salt 


It is prepared the same as the other mojos but in this case we add fresh parsley, it has a different touch, fresher, which combines equally well with your meat roasts or grills and gives it a very beautiful color, you can combine the mojos, putting a of bowls, one with red mojo and the other with green mojo or the combination that you like best. 

Mash all the ingredients in a mortar or with a hand mixer. It is advisable to divide the garlic into several pieces and add it little by little, in order to achieve the desired potency.

Mojo picon sauce

Mojo Picon sauce

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