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Canary Islands Mojo Picón

Wednesday, 18 November 2009

Description

Here is the favorite hot sauce of the Canary Islands that is commonly 
served over papas arrugadas, new potatoes that are boiled in their skins
in sea water. It is also sprinkled over grilled or crispy fried fish.
Variation: Replace the parsley with freshly minced cilantro and you have
mojo picón de cilantro.

Ingredients

At a glance
Cuisine
Spanish
Ingredient
Chile peppers
Cooking Method
No Cook
Difficulty
Easy
Heat Level
3
Chile
Piquin
Meal/Course
Sauce/Marinade/Rub
Makes
1 1/4 cups
3 cloves garlic
1 piquin chile, or substitute any small, hot dried chile
1 teaspoon hot paprika, or substitute mild New Mexican red chile powder
1 teaspoon cumin seed
1 cup wine vinegar
1/4 cup olive oil
Salt and freshly ground black pepper to taste
2 teaspoons freshly chopped Italian parsley

Methods/steps

In a mortar or blender, grind the garlic, piquin chile, paprika, and 
cumin seed together, adding a little water or vinegar to facilitate.
Combine the vinegar and oil in a jar, shake well, and add the ground
mixture to it. Mix well, add salt and pepper to taste and the parsley.
Shake well before serving.

 

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