It is said that in each Canarian house the mojo picón is different. The same thing happens with the potato omelet, there are those who add onion, those who only use potatoes and egg and those who even add ham, like Grandma Adora. Not in all the Canary Islands the mojo picón is made the same because each master has his little book as the Spanish proverb says, but this traditional recipe from Grandma Loli is wonderful.
Loli is the grandmother of Cathaysa González, a Canarian presenter and creator who presented the last Gala of the Carnival Queen of Las Palmas de Gran Canaria. And although González has undeniable charisma, his grandmother is on another level. Recently, the content creator shared a traditional recipe that Loli learned from her mother when she was a child: red mojo.
Loli begins by putting two teaspoons of whole cumin in the glass of a blender, and then adds half a raw bell pepper (the red one). About 80 grams according to DAP experts. Then add garlic (three cloves), salt and quemona pepper, a dried and very spicy chorizo pepper. We remove the seeds from the quemona pepper so that it doesn't sting too much and we also add a heaping tablespoon of sweet paprika, a splash of vinegar (about 15 ml) and half a glass of olive oil, about 125 ml.
Loli crushes and tastes, and since it is very hot, she adds more olive oil. If we want it to be less liquid, we can add a little bread or crumbs soaked in water to thicken it slightly until it has the right consistency. And although mojo is the ideal sauce for wrinkled potatoes, it is also an ideal sauce to accompany grilled meats, fish and as a dressing on sandwiches. Yes, adding it as if it were mayonnaise to a roasted vegetable sandwich, for example, you give it a touch that is to die for.
Although Loli does not say the quantities in the video, something very typical of mothers and grandmothers who work with handfuls, pinches and splashes, in the end her granddaughter leaves a list, very similar to the one used as a basis for DAP's mojo picón recipe. You can store it in an airtight glass jar and keep it cold so that it lasts several days, but it is so delicious that I assure you that you will not stop and you will end up using it with everything.
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