Print Mojo picón sauce
In Spain this tends to be a fresh sauce made with dried peppers, but if you don’t have any strings of peppers hanging around, just use fresh. This will make a couple of jars, and will keep for at least a couple of weeks in the fridge – longer if you pour a thin layer of olive oil on the top.
Ingredients
- 4 dried or 2 fresh red peppers
- 4 garlic cloves, peeled
- ¼ tsp ground cumin
- 2 tsp chili flakes
- ½ tsp coarse salt
- 200ml olive oil & more for frying the bread
- ⅓ baguette, sliced, with most of the crust trimmed
- 100ml red wine or sherry vinegar
Method
- If using dried peppers, soak them in warm water for 10-15 minutes to soften and rehydrate. After soaking, drain the water and remove the stems. If using fresh peppers, remove the stems and seeds and roughly chop.
- Chop the garlic cloves. Whizz the peppers, cumin, garlic, chilli flakes and salt in a food processor or blender to create a paste. While blending, drizzle in olive oil gradually.
- Heat a couple of tablespoons of oil in a pan and fry the sliced bread for a couple of minutes per side. Add the bread and vinegar and blitz to a paste. If it’s still very dry, add a little water. Serve with the chicken kebabs or as a relish for burgers.
