Mojo Picon Recipe - Canarian Red Pepper Sauce
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- Опубликовано: 6 июн 2024
- Mojo picon (or mojo rojo) is a Canary Island (Spanish) mojo that is similar to romesco, made by thickening the chili sauce with bread. Used to make Papas Arugadas and other small plates, here is the recipe to make it at home!
CHAPTERS:
0:00 Canarian Red Pepper Sauce
0:28 Peppers & Ingredients
1:50 Rehydrate Peppers
2:03 Quick Story
2:57 Processor
4:23 Olive Oil
4:44 Thin the Sauce
5:24 Uses
5:50 Taste
6:05 More Recipes
THINGS YOU’LL NEED:
2-3 medium dried red peppers (2 ounces/57 grams by weight - I used dried pimiento palmera peppers & chiles de arbol)
4 cloves garlic
1 slice of stale or lightly toasted bread torn to small pieces
2 teaspoons paprika
1/2 teaspoon cumin
3 tablespoons red wine vinegar
Salt to taste
1/4 cup olive oil
1/4 to 1/2 cup water for thinning
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I had so much fun making this! What other videos would you like to see?
-Mike
#sauce #recipevideo #recipe #chilisauce #spanish 
Хобби
OMG! Mojo and papas arrugadas make the most delicious combination!!! Papasarrigadas go well with any kind of mojo!
Such an underrated channel!
Thank you!
Yum oh my that looks delicious! Thanks
Was delighted to learn you had a utube channel! Have been subscribed to your blog and made a number of your recipes... always amazing! Thank you for sharing your talents🙏🏻
Awesome, thank you for all your support. Enjoy!
Way to go Michael! Thanks for sharing!!
Thank you! Great recipe, Sir!
Thanks!!!
Very delicious looking. I’ve never heard of this sauce. I’ll definitely have to try making it. Great recipe from you and your viewer. 👍
I hope you enjoy this one, Ray. Have a good one!
You always have great recipes! Definitely gonna try. My family definitely likes spicy 🌶️
Thanks!! I hope you love it!
Us too!
I really enjoy your channel because of dishes and sauces that are not as common. I’m wondering if adding in some olive oil and use this as a pizza sauce alternative similar to how pesto sauce is used in pizza. I wonder what cheese and toppings would pair with it.
Thanks! Yes, I think this would make a super interesting sauce on pizza or flatbread, nice and spicy!
Can’t wait to make this tomorrow and enjoy it throughout the weekend, I’m thinking of topping some roasted potatoes with it to start! Thanks a ton!
Yes! Great way to enjoy it!
Woohoo 🙌 a new video coming in muy caliente haha! Thanks for the upload 🫡
Oh yeah!! Spice it up!
Thanks👀🔥👌👌👌💯
Thank you for this recipe I always wondered how to make mojo picon, i've been able to make your sauces substituting oil for soaked cashew nuts and the flavor is amazing,creamy and delicious.
Outstanding! Great sub!
I love your chili sauces. I just made for the 3rd time the jalepeno one. Omgoodness so good! I always make a double batch and last time I split it up and blended 1 avocado in. Darn so amazing!
So good! glad you enjoyed it!
Love the sauce! Such a great flavor.
Thank you - enjoy!
@@ChiliPepperMadnessi tried this in Gran Canaria 18 years ago and could not find it anywhere in the UK to buy and the only recipe i could find needed a hell of a lot of red peppers! thank you for this video i will have a go, ive seen other recipes that use fresh red bell peppers, does it make much of a difference using dried?
You can make this with other peppers, absolutely. If using bell, I'd add in a hot pepper or powder. Yes, you can also make it with dried, though rehydrate them first. You'll get a slightly different consistency, but still great flavor. Enjoy!
I want those ready to be made blends!
Haha, I know, right?
Sup mike, like that can use any chilies, does resemble reminisce sauce, on the fly can use up any dried chilies have👊, already have idea for some baked striped bass, was going to use chipotle sauce, or the gochujang sauce, but will have more striped bass and tautog lol, the gochujang sauce goes great with raw bass and tautog, have to pick my battles, I use too much space in fridge lol, sure you understand, tyvm tc
Yeah, I get it. The bass sounds nice!
@@ChiliPepperMadness tyvm. Get carried away sometimes. Will try holding back some lol. Take care
Love the variety of sauces from around the world. Just discovered your channel and website (subscribed to both). Have you or are you planning on doing a piri-piri molho from Monchique on the Algarve in Portugal? I had some delicous piri-piri there that was a thicker sauce compared to the 'peri-peri' marinades and sauces that are well known in the UK via the Nandos chicken restaurants (that are actually based on sauces used by Portuguese settlers in South African/Mozambique) and used on grilled chicken. 🌶
Great idea! I do have Peri Peri Sauce recipe on the website but it uses a bit more herbs/spices compared to that one, so yeah, good idea for sure. This is the one that I have now: www.chilipeppermadness.com/chili-pepper-recipes/sauces/peri-peri-sauce/
@@ChiliPepperMadness brilliant, many thanks. Even more ideas to try!
👍🏻
I'm having difficulty finding Sirchia hot sauce in my local supermarket. It hasn't been available for over a month now and I'm running low. Any chance you have a recipe for it that you'd like to share? Thanks! Love the channel.
As a matter of fact, I do!
Check it out here: www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/homemade-sriracha-hot-sauce-recipe/
@@ChiliPepperMadness Many thanks!
Probably a stupid question, but how would one make the green version? Love the recipe, by the way - I'd use the mojo picon on a bacon and egg roll, myself.
You can use green chilies and green spices. Great stuff!
👍 👍 👍
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Since I can't eat bread, because of sugar issues, how ever , you add liquid to thin it out, why not just leave the bread out?
You can leave the bread out, yes. Another option is to thicken with nuts, like a pesto.
Will those seeds still germinate?
Possible, but unlikely. Fresh is best.
@@ChiliPepperMadness Interestingly, I was recently looking for seeds to plant Guajillo peppers (aka Chile Cascavel) and online sellers were asking $6+ for 15-20 seeds while I could buy package of these peppers at grocery store for $3. I opened package and planted 20 seeds and about 15 of them sprouted within 4 days and they are now 2.5 feet tall and doing well. I was skeptical at first but if they are just drying peppers out without extreme heat, it is not much different than seed providers, plus, I have 8 of the dried peppers (and hundreds of more seeds) to make some type of sauce.