Mojo Rojo o Picón

(Red or Spicy Mojo)


  • 1 bulb of garlic
  • 2 hot peppers
  • 1 teaspoon of cumin grains
  • 1 teaspoon of paprika
  • 4 spoons of vinegar
  • 15 spoons of olive oil
  • cooking salt to taste.


  1. Peel and chop up the garlic cloves. Grind them in a mortar along with the cumin grains, the peppers with the seeds removed, and the cooking salt until they bind into a soft paste.
  2. Add the paprika, and then slowly add the oil and vinegar while you stir it all into a thick paste.
  3. This paste can be diluted to taste by using a small cup of water.
    This sauce can be kept in good condition for several months in the fridge.
    You can also make a not so spicy, milder sauce by using sweet peppers instead of hot peppers.

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