Mojo Picon Recipe (How to Make Mojo Picon)

🧂 Ingredients

• 2-3 medium dried red peppers

  2 ounces/57 grams by weight - I used dried pimiento palmera peppers & chiles de arbol
• 4 cloves garlic
• 1 slice stale or lightly toasted bread

  torn to small pieces
• 2 teaspoons paprika
• 1/2 teaspoon cumin
• 3 tablespoons red wine vinegar
• Salt to taste
• 1/4 cup olive oil
• 1/4 to 1/2 cup water

  for thinning

Instructions

• 1 Remove the stems and seeds from the dried peppers. Set them into a bowl and
  cover them with very hot water. Allow to rehydrate for 15-20 minutes, or until
  they are very soft. Drain the water and set the peppers into a food processor
• 2 Add the garlic, torn bread, paprika, cumin, vinegar and salt to taste.
• 3 Process the mixture until well combined.
• 4 Pour in the olive oil a bit at a time while processing until the mojo sauce
  thickens up to a chili paste.
• 5 Add 1/4 water and process until smooth. For a thinner sauce, add another 1/4 cup
  water and process to your preference.
• 6 Adjust for salt and vinegar, and serve.

Nutrition Info