Mojo Picón is garlicky, a little spicy, and incredibly easy to make-no fancy equipment required. It's ready fast, big on flavor, and perfect for spooning over potatoes, grilled veggies, tofu, sandwiches, or just scooping up with warm bread.
Absurdly delicious. I went thru almost an entire loaf of bread sopping this up. Although it was served as an appetizer, I nearly spoiled the main meal - it's that good. I could have eaten this all afternoon. Kudos!
While it's commonly served as a dip alongside the Canary Islands' famous wrinkly potatoes (papas arrugadas), this rustic spicy red pepper sauce also works wonders as a marinade or as a flavorful drizzle over vegetables.
Traditionally, mojo picón is made with specific Canary Island peppers like the palmera or picona pepper, but they may be hard to find in your area, like they are in mine.
I've made this version of Mojo Picón super approachable by using a few shortcut ingredients like jarred roasted red peppers and Calabrian chili peppers.
These swaps still give you that bold, smoky, slightly spicy flavor without the scavenger hunt. It's the essence of the original, with ingredients you can actually grab from a regular grocery store.
I like to keep it old-school by using a mortar and pestle, like in my Cuban mojo criollo recipe. Crushing and mixing everything by hand adds that special rustic something you just can't get from a machine. That said, you can also blend it up to make a pourable sauce. It will lose its rustic texture, but the flavor is still bold and absolutely irresistible.
At my house, we serve it up as an appetizer, with slices of crusty French bread or tangy sourdough.
This sauce is similar to Salsa Romesco (Easy Romesco Sauce), a delicious Spanish recipe that also has red peppers but includes tomatoes and almonds.
Jump to:
What Is Mojo Picón?
Mojo picón is a flavorful dipping sauce from the Canary Islands, a Spanish archipelago off the coast of Africa's northwest coast, and where my father's parents were born.
There are many variations of this dip throughout Spain and beyond.
'Mojo' means sauce or marinade in Spanish. The term 'picón' in the context of Mojo Picón, translates to "spicy" or "pungent" in English. When you see 'picón' attached to 'mojo,' it's a heads-up that you're in for a spicy treat.
Mojo picón is the spicier version of mojo rojo (red mojo), but I use them interchangeably. The peppers are usually a variety called "pimiento choricero," which are small and slightly sweet, although other peppers can also be used. I like to use Calabrian peppers.
Mojo Picón vs Mojo Rojo: What's the Difference?
Technically, mojo picón is a mojo rojo - rojo just means red, and it's the broader category for all of the Canary Islands' red pepper sauces.
The difference is heat. Mojo rojo is milder, typically made with dried red peppers like pimiento choricero, which are sweeter than spicy.
Mojo picón turns it up - the word picón is the heat warning right in the name. Both use the same base of garlic, olive oil, vinegar, and cumin, and in practice, many people (myself included) use the terms interchangeably. If a recipe says mojo rojo and you want more kick, just add more chili. You're basically already making mojo picón.
Why You'll Love This Recipe
- Big flavor with minimal effort. It can be made in under 10 minutes.
- No dairy, no weird stuff, just eight really easy-to-find ingredients
- Totally customizable - Make it mild or fiery, smooth or chunky
- Looks as good as it tastes - Serve it right in the mortar you made it in for rustic, serve-it-straight-from-the-counter charm.
Ingredients
With a handful of easy-to-find ingredients, you can have an appetizer ready to go in minutes. See the recipe card for quantities.
- Red Chili Peppers - I use 2-3 Calabrian chili peppers from a jar, but you can adjust for your heat preference. You can substitute them with any other type of red chili peppers.
- Roasted red peppers - I use jarred roasted red peppers to make this a quick and easy appetizer recipe.
- Red wine vinegar, white wine vinegar, balsamic, or sherry vinegar are good substitutes.
- Olive oil - use extra virgin olive oil if available
- If you have pimentón de la Vera (Spanish smoked paprika), use it! You can use it again in my Vegan Spanish Paella and Sopa de Ajo (Spanish Garlic Soup). Sweet or spicy varieties both work-just go with your heat preference. Regular smoked paprika is an acceptable substitute, but pimentón brings a little extra authenticity (and flair).
Variations
- Incorporate a slice of day-old bread torn into pieces (or bread crumbs). Mash it up with all the other ingredients in the mortar until it's well mixed.
- Add a bit of grated orange or lemon zest for a citrusy twist that brightens the flavors. This is especially lovely in the summer.
- Opt for toasted cumin seeds over ground cumin, crushing them in the mortar.
- Use a blender to whip up mojo picón into a silky, pourable sauce - it loses a bit of that chunky, rustic texture, but the flavor is still bold and absolutely irresistible
How To Make An Easy Mojo Picon
Here is a preview of this quick and easy recipe for those who like to see what they'll be doing. For more details, check out the recipe post at the bottom of this post.
Step 1: Crush the garlic with salt and a splash of olive oil in a mortar until you get a fine paste.
Step 2: Mix in 2-3 chili peppers, cumin, and paprika.
Step 3: Gradually crush a chopped jarred pepper, working in batches for small mortars.
Step 4: Add a couple of tablespoons of oil and the vinegar. Mix until well incorporated. Taste and adjust for salt. Serve at room temperature.
Top Tips
- Recipes like this shine when you use a mortar and pestle, elevating the taste and texture. If you don't already own one, it's worth the investment. You'll find yourself using it often for this rustic mojos like Mojo Verde (Canarian Green Sauce), or seasoning blends like Creole Seasoning Recipe, Adobo Spice Blend, or these 20 Seasoning Blends.
- The mortar is also a great way to serve this delicious appetizer.
- Add one tablespoon of olive oil first and mix. Decide if you want to add one or two more until it reaches your desired consistency.
- If you like making sauces, dips, and dressings at home as much as I do, I have a quick and easy method you can learn about in How to Make Homemade Vegan Sauces.
What to Serve With Mojo Picón
- Serve mojo picón as a dipping sauce for crusty bread, like a soft sourdough.
- Serve with papas arrugadas - the iconic Canarian wrinkly salted potatoes.
- Serve it alongside Vegan Spanish Omelet (Spanish Tortilla).
- Drizzle mojo picón over a grain bowl.
- Spread a little of this sauce on a sandwich or wrap for extra flavor. It is delicious in this Vegan Falafel Wrap.
Recipe FAQS
When stored properly, Mojo Picón can last in the fridge for up to 2 weeks. Make sure to keep it in an airtight container to maintain its freshness and prevent it from absorbing other flavors from your fridge. The flavor deepens after a day or two, as the ingredients have more time to meld together.
More Vegan Spanish-Inspired Recipes
Got a minute? I'd love for you to dive into the comments and rate this Mojo Picon sauce recipe. Your feedback is invaluable. Did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Recipe Card
Mojo Picón (Canarian Red Pepper Sauce)
Equipment
Ingredients
- 4 cloves garlic
- ½ teaspoon salt
- 2 - 3 Calabrian chili peppers from a jar; adjust according to your preferences because they are spicy. Substitute with any red chili.
- ½ teaspoon smoked paprika sub with pimenton de la Vera*
- ½ teaspoon cumin
- 1 12-ounce jar roasted red pepper drained well and roughly chopped
- 1-3 tablespoons olive oil
- 1 tablespoon red wine vinegar
Instructions
- Prepare: To prepare mojo picón, begin by peeling and crushing 4 garlic cloves along with some salt in a mortar.
- Combine: Next, add 2-3 small chili peppers, paprika, and cumin. Continue to crush with the pestle and mix the ingredients until well combined.
- Incorporate: Work in batches, adding the roasted red peppers. Crush until everything is crushed and you achieve the texture you want.
- Add Oil: Gradually pour in 1 tablespoon of olive oil while mixing until the sauce reaches a smooth and consistent texture. If you like, you can add another tablespoon or two of olive oil to achieve the consistency you want.
- Finish: Finally, add one tablespoon of red wine vinegar and mix thoroughly until the sauce is well blended.
- Serve: Serve with crusty bread like sourdough or French bread. See the post for more serving suggestions.
Madison says
If you ever find out I get fat, just know it's all Mom's fault. This Mojo Picón is my favorite appetizer ever. I look forward to it at every family function and holiday. Although I cant relate, for those of you who struggle with the extended family functions, this will make it all worth it. I also hate to cook but this is so easy and fast. It's essentially impossible to mess up.
Regi Pearce says
This one is officially going on the fridge.
I love that it’s your favorite appetizer and that you insist it become part of every family function and holiday. That’s basically the highest honor a recipe can get.
And listen… if it helps survive extended family gatherings? That’s not just a dip. That’s emotional support sauce.
Also, the fact that you hate to cook but love making this? That’s the ultimate endorsement. Easy, fast, and essentially impossible to mess up is exactly what we’re going for.
Jar for school coming soon?
ACH says
Absurdly delicious. I went thru almost an entire loaf of bread sopping this up. Although it was served as an appetizer, I nearly spoiled the main meal - it's that good. I could have eaten this all afternoon. Kudos!
Regi Pearce says
Haha yesss!! So glad it nearly ruined dinner (in the best way possible). Appreciate the kudos and your excellent snack priorities!
Amy says
This is ridiculously amazing!
Regi Pearce says
That's high praise! I'm so glad you enjoyed it. Thanks for giving it a try and for your enthusiastic feedback!