Mojo Picón: Authentic Canarian Spicy Red Pepper Sauce (57 characters) 2026

Mojo picón is the inseparable partner of the famous papas arrugadas, and together they form one of the most iconic culinary symbols of the Canary Islands. This vibrant red sauce also pairs beautifully with grilled cheese and is a signature element of the traditional Canarian sancocho.

The word mojo simply means sauce, and across the islands you will find several varieties: mild red mojo, spicy red mojo picón, which is the one we are making today, and green mojo or cilantro mojo, wonderfully fresh and aromatic. This version is bold, garlicky and pleasantly spicy.

Although every island and every family has its own twist, the original Canarian mojo picón is built on a base of garlic pounded in a mortar with oil, vinegar and pimienta picona, a native Canarian pepper that delivers its characteristic heat. Since that pepper is hard to find outside the archipelago, this recipe uses cayenne as a more accessible alternative.

Cumin is another defining ingredient, adding the deep umami note that makes this mojo so irresistible. The result is a vibrant, versatile sauce full of nuance that comes together in just 10 minutes with a mortar and pestle.

Ingredients for Mojo Picón

This recipe yields about 160 ml, enough for 6 servings.

• 4 garlic cloves
• Salt
• 2 pimientas palmeras or 2 cayenne peppers
• 1 tablespoon cumin seeds
• 3 teaspoons sweet paprika
• 2 tablespoons white wine vinegar
• 140 ml mild olive oil

How to Make Mojo Picón Step by Step

1. Pound the Garlic with Salt

To start, peel 4 garlic cloves and remove the germ to soften their flavor, since they will be consumed raw. Chop them finely and place them in the mortar. Add a pinch of salt and pound the garlic until you get a paste.

2. Add the Peppers

Add 2 pimientas palmeras or 2 cayenne peppers and crush them together with the garlic until they are well integrated into the mixture.

3. Add the Cumin

Next, add 1 tablespoon of cumin seeds and keep pounding with the mortar until you achieve a homogeneous paste.

4. Add the Sweet Paprika

Add 3 teaspoons of sweet paprika and mix it well with the paste in the mortar so it contributes its characteristic flavor and color.

5. Pour in the Liquids and Emulsify

Finally, pour in the liquid ingredients: 2 tablespoons of white wine vinegar and 140 ml of mild olive oil. Mix with the pestle until all the ingredients emulsify and you obtain a smooth, well-integrated sauce.

6. Serve the Mojo Picón

Once the mojo picón is ready, transfer it to a serving bowl and serve it as an accompaniment, whether with traditional papas arrugadas or alongside meats, fish, cooked or grilled vegetables, or simply a piece of bread.

Tips for the Best Mojo Picón

Use a Mortar and Pestle

A mortar and pestle gives the sauce its authentic rustic texture and helps the flavors meld properly. Pound the garlic and peppers thoroughly before adding the liquids, and take your time with each addition.

Balance the Heat

Pimienta palmera is the traditional choice, but cayenne works well as a substitute. Adjust the number of peppers to your taste, and remember that removing the garlic germ keeps the raw garlic flavor milder.

Let It Rest Before Serving

Mojo picón tastes even better after resting for a while, allowing the cumin, paprika and garlic to blend. Store it in a clean jar in the refrigerator and bring it to room temperature before serving.

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