, stems removed, in the base of a mortar and pestle until a thick paste forms. I used 2 fresh cayenne chiles from my backyard, but you can also use red guindillas, red jalapeños, or chiles de árbol, depending on what’s available to you. The same amount of dried chiles would also work. Once it’s all combined into a paste, add, pausing every few seconds to allow the oil to fully incorporate before continuing.
, but mojo picón is intensely versatile in its applications. I’ll make a big batch to store in a jar in my fridge for a week or two, spooning it over blanched cauliflower or roast chicken or grilled fish. During my time in Barcelona, I’d make mojo with my Canarian roommate Omaira, mashing a batch to eat with our lunch. “Mojo picón reminds me so much of the Canary Islands,” she told me. “It reminds me of the volcanoes on the islands because of its intense color and flavor, and of the sea because we eat it with salty potatoes or fish.” I no longer live in Barcelona, but sometimes a taste of mojo picón helps me forget that.
It's addictive. Put on a stone eating potatoes covered in it when in Tenerife. Delicious!
Capture_Ari
I just read that as 'Fieri.' 🤣 GuyFieri HunterFieri
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