The best friend of canary potatoes and a sauce that even deserves its own song, the one that said that “the rich Canarian sauce is called mojo picón”. Intense, colorful and perfect for any type of appetizer, this flag of gastronomic canarity is much easier to make than it seems.
As simple as it is cheap, we can extrapolate its use as a sauce to practically any ingredient that convinces us, even if potatoes are its great allies. We can use it for sauce any type of meateither grilled or grilled, but also to give new life to our fish.
Any grilled or lightly sautéed fish will benefit from the intensity of this sauce, whose ingredients are easier to find than it seems and where the secret is that it is perfectly linked.
Also, we can moderate how powerful we want our mojo picónavoiding the use of spicy and making it softer -in case there are minors at home or we are not very fond of itching-, but it is convenient that a little bit of grace does have.
The first thing we have to do to prepare our Canarian mojo picón is rehydrate dried peppers. It is convenient that they are palmero peppers, which are the ones used for this recipe, but if we do not have them, we can substitute them with chorizo peppers.
The result will not be exactly the same, but it will help us to make a workaround. The key is rehydrate them in warm water for at least half an hour, which will help us to recover its pulp with a teaspoon.
When they are rehydrated, we remove them from the water and scrape with the back of a spoon to extract the pulp. When we have it ready, add all the ingredients —except the olive oil— to a tall blender glass and blend it until smooth.
Little by little, let’s go adding mild olive oil to thread, as if we were blending a mayonnaise with the blender, while the mojo acquires a smooth sauce texture, trying to make it dense but without weighing it down.
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With what to accompany the Canarian mojo picón
Beyond the usual Canarian potatoes, which we can make cooked, roasted or fried, the Canarian mojo picón can be used to accompany many other recipes. In fact, some typically Canarian preparations such as goat meat, roasted leg, party meat or rabbit in salmorejo can take advantage of their competition.
As it is a powerful sauce, or more than the green mojo —which has cilantro and parsley—, it can also be dressed grilled and grilled fishas well as certain grilled fish, going quite well with those that are more powerful, or for all kinds of grilled vegetables.
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