This delicious mojo picón is a spicy Canarian sauce that can be made very quickly with just a handful of ingredients for an amazingly flavorful dip in minutes.
In the Canary Islands, mojo picón — a spicy, garlicky sauce — is traditionally served alongside mojo verde or the milder mojo rojo for dipping papas arrugadas (wrinkled potatoes). Some authentic versions include bread to thicken the sauce, but this recipe skips bread for a smoother, creamier texture.
Why you’ll love it
- Ready in under five minutes.
- Uses just eight simple ingredients.
- Vegan and dairy-free.
- Packed with bold, smoky, garlicky flavor.
If you enjoy Spanish recipes, try this as a companion to other quick Spanish dishes; it’s also excellent for anyone who loves spicy condiments.
Ingredients and substitutions
There are only eight ingredients in this mojo, so substitutions are limited. Below are the main ingredients and sensible swaps if needed.
Bell pepper: Use half a small or medium red bell pepper. A yellow pepper can work but will slightly change the flavor and color. Avoid green peppers—they give an off color and taste.
Olive oil: Use good-quality extra-virgin olive oil. You are not frying, so the oil’s flavor matters; do not substitute with a neutral oil.
Cumin: Ground cumin is best. Do not replace it with whole cumin seeds unless you grind them first, as seeds can make the texture grainy. Freshly ground or toasted cumin enhances the flavor.
Smoked paprika: Use smoked paprika for the essential smoky note. If available, pimentón de la Vera (especially the picante/spicy version) is the traditional choice. Avoid sweet or plain paprika if you want authentic flavor.
Chilis: Any red, medium-heat chili pepper will work. Bird’s eye or serrano peppers are good options. Adjust the number of chilis or remove seeds and membranes to reduce heat. Avoid green chilies to preserve the sauce’s bright color.
Red wine vinegar: Use good-quality red wine vinegar. If you don’t have it, substitute white wine vinegar or combine half red wine and half white vinegar to approximate the flavor.
Garlic: Fresh garlic is essential for the bright, pungent bite—do not omit.
Salt: Salt brings out the flavors. Start with about 1/2 teaspoon and adjust to taste, especially if serving with salty sides like papas arrugadas.
How to make it
You can make mojo picón chunky or silky smooth. For a chunky version, pulse all ingredients together in a food processor to your preferred consistency, or use a mortar and pestle, grinding the dry ingredients first and then combining with vinegar and oil.
For a smooth, well-emulsified sauce follow these steps:
- Add all ingredients except the olive oil to a high-powered blender jar, a food processor bowl, or a container suitable for a stick blender. If you’re concerned about heat, start with one chili and add more after tasting; one pepper yields mild-medium heat while two typically makes it very hot depending on the pepper.
- Blend or process until as smooth as possible.
With the blender running, slowly drizzle the olive oil in through the feed tube, or add it one tablespoon at a time and blend thoroughly between additions. This gradual incorporation helps the sauce thicken and emulsify into a bright orange, silky texture.
If the sauce is too thick, thin it with a little water and blend again. If it’s too thin, add oil slowly while blending to thicken. Taste and adjust salt or heat; add another chili if you want more spice. Serve immediately at room temperature for dipping, or chill for at least an hour for the best flavor.
Equipment notes
Basic equipment you’ll need:
- Measuring cups and spoons
- High-powered blender, food processor, stick blender, or mortar and pestle
- A container with a lid or a bowl and cling film for storage
Serving suggestions
Mojo picón is classic with papas arrugadas or queso palmero asado, but it’s versatile and delicious with many dishes. Try it as:
- A spicy dip for potato wedges or fries
- Drizzled over smashed or roasted potatoes
- A zesty salad dressing
- Served with crusty bread as an appetizer
- Finishing sauce for grilled vegetables
Storage
Store mojo picón in a clean jar or container with a lid in the refrigerator for up to five days. For longer storage, freeze in a suitable container for up to three months; thaw overnight in the fridge before using.
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📖 Recipe
Quick Mojo Picón
Mojo picón is a spicy, garlicky sauce from the Canary Islands that comes together in minutes. It’s dairy-free and egg-free; make it smooth or chunky to suit your taste.
5 minutes
5 minutes
Ingredients
- 1½ Tablespoons red wine vinegar*
- ½ teaspoon salt
- 1–2 red chili peppers**
- 5 cloves garlic
- 1 teaspoon ground cumin
- 1½ teaspoon smoked paprika
- ½ a small red bell pepper
- ½ cup extra-virgin olive oil (120ml)
Instructions
- Decide whether you want the sauce smooth or chunky. One chili yields mild-medium heat; two will be noticeably hotter. Remove seeds and membranes to reduce heat.
- Peel the garlic and remove stems from the chili peppers.
- For chunky mojo picón: add all ingredients to a food processor or blender and pulse to desired texture. A mortar and pestle also works if you grind the dry ingredients first.
- For smooth mojo picón: add everything except the olive oil to a blender, food processor, or container for a stick blender and process until smooth.
- With the blender running, drizzle the olive oil in through the feed tube or add it one tablespoon at a time, blending well between additions to emulsify the sauce.
- Taste and adjust seasoning. If too thick, blend in a little water. If you want more heat, blend in another chili pepper.
- Use the mojo immediately or chill for at least one hour for best flavor. Store in the fridge up to five days or freeze up to three months.
Notes
*If you don’t have red wine vinegar, substitute white wine vinegar or a mix of half red wine and half white vinegar.
**Any medium-spice red chili will work; bird’s eye and serrano peppers are great choices.
Nutrition Information
Yield
6
Serving Size
1
Amount Per Serving
Calories 175
Total Fat 18g
Saturated Fat 3g
Trans Fat 0g
Unsaturated Fat 15g
Cholesterol 0mg
Sodium 180mg
Carbohydrates 3g
Fiber 1g
Sugar 1g
Protein 1g
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