Name of Recipe: Mojo Picón – not tested
Serves: Not stated
Ingredients:
2 very ripe tomatoes
Half a slice of bread
½ tsp chopped parsley
½ sweet red pepper
4 cloves garlic
½ cumin
1 tsp sweet paprika
1 guindilla pepper
200g oil
45g vinegar
Salt
Preparation:
Wash the red pepper and remove the seeds.
Wash the tomatoes, cut them in half and allow them to drain.
Put all the ingredients in the
and blend
3 minutes / Speed 9.
Next, scrape down the inside of the
using the spatula.
Blend again
1 minute / Speed 6-9 progressively, until you have the desired consistency.
Tips/Hints: This is one of the most important dressings in Canarian cuisine. It is ideal combined with several dishes, especially ‘wrinkled’ potatoes (papas arrugadas) and meat. Mojo Picón has different names on the various islands: Mojo Palmero, Mojo Encarnado, Mojo Rojo. If you want to refine the flavour, you can use other ingredients such as coriander. For less consistency, simply leave out the bread.
Origin: This is a translation of a recipe in
Salsas y Aliños con Thermomix (Susaeta Ediciones)
