Mojo picón (Canary Islands red mojo)
Garlic, smoked paprika, cumin and chilli in olive oil and vinegar. Spoon it over salt-crusted potatoes, grilled fish or pork.
- Time10 min
- LevelEasy
- Costabout £0.37 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 147kcal
- 1.3gcarbs
- 0.4gof which sugars
- 16gfat
- 4.7gsaturates
- 0.4gprotein
- 0.5gfibre
- 0.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toast the cumin seeds in a dry pan for 1 minute, until they smell warm and nutty. Tip into a mortar or small blender.
1 min - 2
Crumble in the dried chilli (shake out the seeds for less heat). Add the garlic and salt and pound or blend to a rough paste.
- 3
Stir in the paprika, vinegar and water. Pour in the olive oil slowly while stirring or blending until the sauce is thick, orange-red and glossy.
- 4
Leave it for 20 minutes so the flavours mellow, then taste and add more salt or vinegar. Keeps in the fridge for 1 week.
- 5
Serve over small boiled potatoes with their skins on, grilled prawns or fish, or spoon onto chicken or pork.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
