in Spain

Canarian red garlic sauce

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Ingredients for 1 servings:

  • 2 chili peppers, dried
  • 1 bulb(s) garlic
  • 1 tsp salt
  • 200 ml oil, neutral
  • 50 ml vinegar (white wine vinegar)
  • ½ tsp cumin
  • ½ tsp paprika powder, hot
  • 1 pinch(s) saffron powder

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Mojo picon

Pour boiling water over the chili peppers and let them swell for 1 hour. Then remove the seeds and slice the peppers into rings. Peel the garlic and roughly chop the cloves. Place the chili, garlic cloves, salt, cumin, paprika, saffron powder, and 50 ml of vinegar in a blender or blend with an immersion blender until smooth. Then, while continuing to blend, add the oil. Top up with more vinegar to taste. Ideal for meat dishes and potatoes, especially Canarian wrinkled potatoes (papas arrugadas).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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