Reaching back to Mike's ancestral home, one of many, founds an interesting sauce which is served cold, a tapa with fried potatoes, or in the Canaries used with fish or meat. For a milder sauce, try "Canary Islander Cilantro Green Sauce"*.
Mojo Picon de Canarias (Spanish)
1 1/2 cups (340 ml)
4 dried red peppers
1-2 slices of stale bread, with or without the crusts (can use gluten free)
3-4 sliced cloves of garlic
1/4 tsp. (1,25 ml) cumin
2 tsp. (10 ml) red pepper flakes
1 cup (235 ml) olive oil (Spanish if you can find it.)
1/4 cup (60 ml) water or broth
Spanish sherry vinegar (vinagre de Jarez) or red vinegar to taste
1. Soak the dried red bell peppers in a bowl or pan of warm water, 10-15 minutes.
2. Drain and remove the stems.
3. Process the peppers, cumin, garlic slices, and hot peppers flakes in a food processor or blender.
4. Drizzle in olive oil.
5. Add small pieces of bread and some water/broth until thicken, but not a paste.
6. Add 1-2 tsp. (5-10 ml) vinegar or more to taste.
- Can be stored in a glass jar, covered with olive oil, sealed, and refrigerated.
- Serve with other vegetables.
- Use as a dip with crackers, vegetables, or cubed toasted bread topped with the sauce.
