Acerca de la Receta
Imagine setting sail on a culinary voyage, where fiery flavors dance on your palate and every bite takes you closer to the sun-kissed coasts of the Canary Islands. Mojo Picón, a zesty red sauce deeply embedded in Canarian heritage, is a spicy revelation that promises just that. Born from a melange of Spanish and African influences, this sauce boasts of roasted red peppers, aromatic garlic, and a hint of cumin, coming together in a symphony of flavors. Traditionally drizzled over 'papas arrugadas', it's a versatile gem that elevates even the simplest of dishes. Whether you're looking to journey into new culinary territories or just seeking that perfect fiery kick, this Mojo Picón recipe is your ticket to an unforgettable gastronomic adventure.
Ingredientes
5-6 dried red peppers (or use fresh red peppers, roasted and peeled)
3-4 cloves of garlic, peeled
1 tsp cumin seeds (or ground cumin)
1 tsp salt, or to taste
1-2 tbsp red wine vinegar or sherry vinegar
About 1/2 cup olive oil
A pinch of paprika or smoked paprika (optional, for a smoky flavor)
A pinch of red pepper flakes or cayenne pepper for extra heat (optional)
Preparación
Preparation of Dried Peppers: If you are using dried peppers, start by soaking them in warm water for about an hour to rehydrate them. After they are rehydrated, drain the water and remove the seeds.
Roasting Fresh Peppers: If you're using fresh peppers, roast them until the skin is blackened. This can be done on a gas stove, under a broiler, or on a barbecue. Once roasted, put the peppers in a plastic bag or covered bowl for a few minutes to steam, which makes peeling them easier. Then, peel the skin off and remove the seeds.
Grinding Cumin: If you are using cumin seeds, lightly toast them in a dry skillet until aromatic and then grind them using a pestle and mortar or spice grinder.
Blending the Sauce: In a blender or food processor, combine the peppers, garlic, ground cumin, salt, vinegar, paprika, and red pepper flakes (if using). Blend until a paste forms.
Adding the Olive Oil: While the blender or food processor is running, gradually add the olive oil until the sauce reaches your desired consistency. It should be somewhat smooth but can have some texture.
Taste and Adjust: Test the sauce for seasoning, and adjust the salt or vinegar as necessary.
Storage: Store the mojo picón in a sealed container in the refrigerator. It should last for about a week. Give it a good stir before using.