{"id":7906,"date":"2025-10-17T07:16:26","date_gmt":"2025-10-16T20:16:26","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=7906"},"modified":"2025-10-17T07:52:33","modified_gmt":"2025-10-16T20:52:33","slug":"mojo-picon-sauce","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/side-dish-recipes\/sauces-for-dinner\/mojo-picon-sauce\/","title":{"rendered":"Mojo Picon Sauce"},"content":{"rendered":"\n

This classic Spanish Pepper Sauce offers a spicy and subtle twist on the more commonly known Romesco Sauce. It\u2019s fiery flavors and rich, thick texture make it the perfect accompaniment to proteins and vegetables, and it\u2019s rich orange color gives it a unique visual look. Mojo Picon Sauce is a remarkably simple dish to make at home and can be adapted in many ways based on the availability of ingredients in your local area

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Origins of Mojo Picon Sauce<\/h2>\n\n\n\n

This Sauce comes from the Spanish Canary Islands and made its way to the Spanish mainland where it is commonly found in local Tapas bars all over the country. The sauce was traditionally made using local dried Chili Peppers from the Canary Islands, which pack quite the punch

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It\u2019s unique flavor can be replicated using more commonly found ingredients all over the globe. You can either use dried Chilis or fresh Chilis, provided you get enough heat in the Sauce it will definitely pass as a Mojo Picon Sauce

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\"Spanish
Mojo Picon Sauce is a classic Spanish Sauce similar in style to Romesco<\/figcaption><\/figure>\n<\/div>\n\n\n

What is the difference between Romesco Sauce and Mojo Picon Sauce<\/h2>\n\n\n\n

Just by looking at the sauce you may mistake it for Romesco. In fact, the first time we enjoyed this wonderful sauce at famous Melbourne Spanish restaurant Movida<\/a>, we thought it was Romesco Sauce that had been loaded up with spice

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The main difference between the two sauces is that Romesco Sauce is thickened using Almonds, whereas Mojo Picon Sauce uses bread. It may seem strange to add Bread (or Almonds for that matter), to a sauce, but it\u2019s what gives the sauce it\u2019s thick viscosity

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What bread to use will make quite an impact on the overall flavor of the dish. Naturally, the better quality the Bread you are using, the better tasting your sauce will be. It\u2019s kind of like adding Wine to a dish; bad Wine = bad tasting sauce, good Wine = great taste

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\"Spicy
For our recipe we’re using Red Bell Peppers then adding spice. This allows us to better control the heat levels in this sauce<\/figcaption><\/figure>\n\n\n\n

What bread to use in Mojo Picon Sauce<\/h2>\n\n\n\n

Personally, I think the best Bread to use in this sauce is toasted Sourdough. Nothing beats that beautiful, slightly sour taste of a freshly baked Sourdough Loaf. The thick crust is critical for the sauce, as it\u2019ll blend up beautifully and add a lovely texture to the Sauce

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If you caught onto the Sourdough trend in recent years then there\u2019s a good chance you\u2019ve got some Sourdough at home. If not, then you can either pick up some Sourdough bread from your local bakery, or replace it with other types of Bread

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Honestly, you\u2019re still going to get a great Mojo Picon Sauce if you simply use regular toasted White Bread. Just whack a crust piece (that are usually discarded anyway right?) into the toaster and use that. Once it\u2019s toasted, break it up into pieces and throw it into the blender along with the other ingredients

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\"Mojo
Try topping this amazing sauce over some barbequed proteins like Chicken for an amazing bite of food<\/figcaption><\/figure>\n<\/div>\n\n\n

The key ingredient in Mojo Picon Sauce is Peppers<\/h2>\n\n\n\n

The fiery flavors and brilliant orange \/ red colors in this sauce come from the use of Peppers. There are loads of different peppers you can use in this recipe, and in our opinion as long as you\u2019re using Peppers then it still constitutes as a Mojo Picon Sauce

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For our recipe we\u2019re making things very simple by using the classic Red Bell Pepper, a Pepper that is pretty much universally available all over the world. Now, they don\u2019t have any heat to them, so you will need to compliment them with additional heat. For our recipe we used these absolutely amazing Cayenne Peppers in Oil. They\u2019re packed full of heat and taste amazing

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What I like about using Bell Peppers is you can really control the amount of heat added to the sauce by adding Chili separately. If you were to make this sauce solely using say, Cayenne Peppers, the whole sauce is going to be insanely spicy

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So, use Red Bell Peppers and substitute the heat by adding other Chili. If you can\u2019t find Cayenne Pepper in Oil like we used, try simply adding Red Chilis, whole Cayenne Peppers, or other spicy Peppers local to your area

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How to make Mojo Picon Sauce<\/h2>\n\n\n\n

First step is to roast the Peppers. This will extract the best flavor from them. Whack your Peppers in the oven set at 400F for about 30 minutes. Turn them halfway through and remove them from the oven once charred and black

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\"Bread
Adding Bread to Mojo Picon Sauce gives it a thick and viscous texture<\/figcaption><\/figure>\n<\/div>\n\n\n

Allow the Peppers to cool and then peel away and discard the skin, core, and seeds. Throw the flesh into the Blender along with 4 \u2013 5 whole Garlic pieces, some Red Wine Vinegar, Bread, Cumin Powder, Smoked Paprika, Salt, and the Cayenne Peppers in Oil

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Then slowly begin to drizzle some good quality Olive Oil into the Blender as you blitz it on a low setting. I recommend only adding as much Oil as needed so that the ingredients begin to blend. Too much Oil and you\u2019ll end up with a thin sauce. You\u2019ll probably need about \u00bd cup

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Once the sauce is blended into a smooth texture it\u2019s done! You can strain it through a sieve if you like, but I prefer to keep it a little rougher. It adds to the rustic nature of the sauce. Try pairing this amazing Sauce with some freshly grilled protein like Chicken, Pork, or Beef. Or, for a classic Spanish Tapas meal try topping it over some crispy roast Potatoes

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