The ‘mojo picón' (spicy mojo) is one of the elements of Canarian gastronomy, best known out of our frontiers, since it is one of the most attractive specialities of our kitchen . Faithful companion of the typical table. It is necessary to consider that there won't be two equal mojos, because some have a particular elaboration, so you can find oceans of tastes. That's why giving the recipe of the ‘mojo picón', we will see the ingredients are not of exact measure. Some put a thing more than other with the same recipe. Remind that the canary is able to draw a mojo from the little that he may have.

Checking Web pages, there no equal recipe. In that way we are showing one of so many could shown. We restrain in the most common elements, as in approximate quantities.

Ingredients:

•  Fat salt, a little handful ( to taste )
• The equivalent to a garlic bulb ( peel )
• 1 Pimiento palmero or in his case red pepper
• 1 ó 2 pitch-like Peppers ( to taste )
• 1 teaspoon cumin
• 1 teaspoon capsicum
• 4 soup spoons vinegar
• 10 soup spoons olive oil

Preparation:

With the mortar (also possible with the mixer, but it would rest charm) mixing, mashing or crushing the salt with the chopped garlic, then add the pepper (take off the little seeds if wanted), a chilli pepper (seeds also to be taken off so it won't be too spicy), the cumin and the capsicum. Keep on mixing until it gets a paste. Next adding wine vinegar, so it becomes quite fluid, keep on mixing and add the oil to make more fluid.

Note:

Some recur to the itch of the pepper warming it up a little in water; if you haven't palmero pepper a red pepper can be used; Some adds breadcrumbs to make it more thick.

Suggested for dishes with pork, ‘jareas' (salted sun-dried fish), rabbit, etc.

Some leave the pepper macerating in male vinegar (stirring from time to time), during some days to add it as ingredient of the mojo.

The mojo varies by leaking in any of the ingredients.