“Mojo picón” – our famous mojo-sauce
Like i said,
here is the recipe of the most typical sauce made on the canary islands. Since today is the day of “Santa Lucía” and i already posted the recipe of the “Papas arrugadas”, i think i’ll be appropriate to let you know this saucy treasure of ours.
Ingredients:
Garlic, cooking salt, red hot chili peppers (not the band 
), crumb, caraway, oil and vinegar.
Preparation:
- First we need to pound half a dozen garlic cloves with two fingers of salt (cooking salt) and half a tea-spoon of caraway until we get a homogeneous paste.
- Then we add a few chopped peppers (the more you put in, the hotter the sauce will get) and we continue pounding untill everything is even again.
- After that we add a piece of crumb (not big) that we’ve had in vinegar before. (Though, there are some cooks that leave the step of putting the crumb in vinegar aside.) We mix it very good and finally add oil and more vinegar (more or less in a 3:1 proportion).
- Watch out!, don’t let it get neither to oily nor to vinegary, so that its texture is not to thick and not to liquid.
Enjoy it!
Oh by the way, “mojo” is pronounced like “moho” 