Spanish Recipes: Mojo Picon

Canarian food

This dish comes from the Canary Islands. It is a staple there, and goes with just about everything! Try it with "papas arrugadas" (small boiled potatoes with salt and lemon) for a Canary Island specialty! Delicious! It keeps well in the refrigerator, and is even better after a day or two. Serve at room temperature.

INGREDIENTS:

  • 5 cloves garlic
  • 1 teaspoon cumin seeds
  • 2-3 small dried chilies salt
  • 3-4 tablespoons breadcrumbs
  • 1/2 teaspoon paprika (I like smokey)
  • 2-3 tablespoons red wine vinegar
  • 4-5 tablespoons olive oil
  • 1/2 cup water, as needed (about)

PREPARATION:

  1. Using a mortar and pestle, mash cumin, garlic, and chilis with salt.
  2. The mixture should be mashed well.
  3. Add paprika, vinegar and oil, and continue to blend.
  4. Add bread crumbs and mash.
  5. Gradually add water until desired consistency is reached.
  6. Serve with Spanish cheese (Majorero is nice), or over boiled potatoes, with crusty french bread, on fried fish, Anything goes!