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Mojo Rojo or Picón


1 head of garlic, 2 hot peppers, 1 teaspoon of cumin seeds, 1 teaspoon of paprika, 4 tablespoons of vinegar, 15 tablespoons of olive oil and coarse salt to taste.



1. In a mortar, mash the peeled and minced garlic, the cumin, the clean granilla peppers and the coarse salt, until they form a smooth paste.

2. Add the paprika and slowly the oil and vinegar, resulting in a thick paste.

3. This paste can be lightened to taste with a cup of water.

This mojo can keep for months in the fridge.

A milder red mojo recipe can be made if we use sweet peppers instead of picona peppers.


There are as many mojos as there are hands that make them, but in many recipes sunflower oil is used to highlight the flavors of spices or ingredients that are added: such as almonds

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