Mojo Picante: Spanish Red Pepper Sauce Recipe & Uses

Mojo Picante — Spanish Red Pepper Sauce. This bright, flavorful sauce from the Canary Islands is a perfect companion for tapas and pairs beautifully with seafood, chicken, and pork. It’s simple to make, stores well in the fridge, and adds a punch of warmth and depth to many dishes.

I first discovered Mojo Picante while traveling in the Canary Islands. It was everywhere — drizzled over plates, served alongside tapas, and used much like a spicy ketchup. The combination of roasted red pepper, garlic, and spices is irresistible.

I love using this sauce as a dip for shrimp or chicken skewers and it’s delicious drizzled over fries. On a recent trip to Tenerife I asked a local chef about the recipe. I knew it included garlic and red peppers, but the warm, earthy note I tasted turned out to be cumin — an ingredient that lifts the sauce into a new flavor dimension.

Since learning the recipe, I’ve made Mojo Picante many times at home. It’s a crowd-pleaser at barbecues and parties; guests spoon it onto plates, dip bread and meats in it, and ask for more. The sauce is best served at room temperature, so if you make it ahead, remove it from the fridge about 30 minutes before serving to let the flavors open up.

If you prefer a different variation, there’s also Mojo Verde — a green mojo made with cilantro (coriander) instead of red peppers. Both are classic Canarian sauces and equally delicious.

Instructions

1. If you have a pestle and mortar, add the peeled garlic, salt, cumin, paprika and a drop of olive oil. Grind to a smooth paste. If you don’t have a mortar, mince the garlic finely and combine these ingredients in a food processor.

2. Add the chopped, deseeded red peppers to the food processor in batches and blend until completely smooth.

3. With the processor running, add the olive oil to emulsify the sauce. Taste and adjust salt, cumin, or paprika as needed.

4. Serve immediately at room temperature, or store in an airtight container in the refrigerator for up to 3–4 days. Bring to room temperature before serving to restore the best texture and flavor.

We’d love to hear from you — did you try this recipe or make any tweaks? Share your thoughts in the comments. Thanks for reading and happy cooking!

Recipe Card

Mojo Picante — Spanish Red Pepper Sauce

Yield:
1½ Cups

Prep Time:
10 minutes

Total Time:
10 minutes

A vibrant, slightly smoky Spanish red pepper sauce from the Canary Islands. Ideal for tapas, grilled meats, seafood, and roasted vegetables.

Ingredients

• 2 large red bell peppers, deseeded
• 3 cloves garlic, minced
• 1 tablespoon cumin powder
• 1 teaspoon paprika
• 1 teaspoon sea salt
• 2–3 tablespoons extra virgin olive oil

Instructions

1. Make a paste of garlic, salt, cumin and paprika using a pestle and mortar with a little olive oil, or combine them in a food processor if you don’t have a mortar.
2. Add the chopped, deseeded peppers to the processor in batches and blend until smooth.
3. Slowly add the olive oil while blending to create a silky texture. Adjust seasoning to taste.
4. Serve at room temperature or store in an airtight container in the fridge for 3–4 days. Bring to room temperature before serving.

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 59Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 269mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 1g