Mojo Picón
Experience the vibrant flavors of the Canary Islands with this authentic Mojo Picón. This fiery red sauce, bursting with garlic, sweet paprika, and a hint of chili, offers a perfect balance of aromatic spice and tang. It's an incredibly versatile condiment, ideal for drizzling over roasted potatoes, grilled vegetables, or as a zesty dip.
En original opskrift af Forkin
- Tid i alt
- 40 min.
- Portioner
- 4
- Sværhedsgrad
- Nem
- Pr. portion
- 264 kcal
Allergenoplysninger: kan indeholde sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
- 0,5 stk.red bell pepper, roughly chopped
- 4 fedgarlic clove, peeled
- 1 stk.red chili, seeded and roughly chopped
- 0,5 tsk.cumin, ground
- 1 spsk.paprika, sweet
- 2 spsk.red wine vinegar
- 0,5 kopolive oil
- 0,5 tsk.salt
- 2 spsk.water(valgfrit)
Udstyr
Blender · Food processor · Airtight jar or container · Chef's knife · Cutting board
Fremgangsmåde
Trin for trin
- 1
Roughly chop the red bell pepper and red chili, and peel the garlic cloves.
Ca. 3 min.
Kokkens note: For a milder sauce, remove the seeds and membranes from the red chili before chopping. For extra heat, leave them in.
- 2
Combine the chopped red bell pepper, garlic cloves, red chili, ground cumin, sweet paprika, red wine vinegar, and salt into the bowl of a blender or food processor.
Ca. 2 min.
- 3
Pulse the ingredients repeatedly until they form a coarse, textured paste, stopping to scrape down the sides of the bowl as needed.
Ca. 2 min.
Kokkens note: Ensure all larger pieces of bell pepper and garlic are finely minced before proceeding to the next step, as this will contribute to a smoother final sauce.
- 4
With the blender or food processor running on a low speed, slowly and steadily drizzle in the olive oil until the mixture emulsifies into a smooth, cohesive sauce.
Ca. 3 min.
Kokkens note: Adding the olive oil gradually is crucial for creating a stable emulsion, which prevents the sauce from separating later. A thin, continuous stream works best.
- 5
Assess the consistency of the sauce; if it appears too thick, add water one tablespoon at a time, blending briefly after each addition, until your desired pourable consistency is achieved.
Ca. 1 min.
Kokkens note: Always start with a small amount of water and add more incrementally. It's easier to thin a sauce than to thicken it.
- 6
Taste the Mojo Picón and adjust the seasoning as necessary, adding more salt for flavor enhancement or additional red wine vinegar for a brighter tang.
Ca. 1 min.
Kokkens note: Allowing the flavors to meld for a few minutes after seasoning adjustments can give a more accurate taste profile.
- 7
Transfer the prepared Mojo Picón to a clean, airtight jar or container and refrigerate for a minimum of 30 minutes before serving.
Ca. 1 min.
Kokkens note: Chilling the sauce not only allows the complex flavors to fully develop and meld but also helps to slightly thicken its consistency, making it ideal for dipping and drizzling.
Pr. portion
Næringsindhold
- Kalorier
- 264,1kcal
- Protein
- 1,1g
- Kulhydrat
- 5g
- Fedt
- 27,6g
- Kostfibre
- 1,1g
- Sukker
- 1,1g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
This versatile sauce is a fantastic accompaniment to traditional Canarian 'papas arrugadas' (wrinkled potatoes). It also pairs beautifully with grilled fish, roasted chicken, or as a vibrant spread for sandwiches. For a delightful appetizer, serve it with crusty bread or a platter of fresh crudités. Consider a dry, crisp white wine like Albariño or a light-bodied red to complement its bold flavors.
Store Mojo Picón in an airtight container or jar in the refrigerator.
Mojo Picón is typically served chilled or at room temperature. No reheating is required.