John Myers
Sauces: Canary Islands. Mojo Picon O Colorado
The perfect sauces: canary islands. mojo picon o colorado recipe with a picture and simple step-by-step instructions.
- 1 Dried buta madre chili pepper
- 1 tuber Garlic
- 150 ml Water
- 150 ml Olive oil
- 1 tsp Ground caraway
- 1 tsp Paprika spice
- 150 ml Wine vinegar
- Salt and pepper
- Cut the chilli peppers lengthways and soak them in a little water. Then scrape off the seeds and the inner skin and finely chop the shell. Warning: keep your fingers away from your eyes; peel and finely chop the garlic cloves. Salt and pepper. Briefly toast the caraway seeds in a dry pan and spin through the spice grinder.
- In a measuring beaker, process the garlic, paprika and caraway seeds with the magic wand until they are pulpy. Gradually work in the oil. Finally stir in the water and vinegar. Taste it and say Madre mia. The mojo is served in small bowls. If the mojo is too heavy for you, simply add yoghurt or mix it with quark to make a spread.
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