Mojo picón sevillano

Recipe for Sevillian Mojo Picón

Sevillian mojo picón is a fantastic sauce to accompany all kinds of grilled or barbecued meats. But truthfully, like the vast majority of mojos, it’s so delicious that you can even enjoy it with breadand even more so this Sevillian mojo picón or the Andalusian mojo picón. Here’s the recipe for this sauce.

Ingredients for Sevillian Mojo Picón:

You shouldn’t worry too much about the ingredients, as you probably have them in your kitchen.

  • 100 ml of olive oil
  • 2 cloves of garlic
  • A couple of tablespoons of ground cumin
  • A good handful of oregano
  • 2 tomatoes or 100 ml of crushed tomatoes
  • 50 ml of red wine vinegar
  • 1 piece of red bell pepper
  • 1 or 2 chili peppers
  • A pinch of salt
  • 2 tablespoons of breadcrumbs or bread crumbs
Mojo picón sevillano
Bol de mojo picón al estilo sevillano

Preparation of Sevillian Mojo Picón:

The preparation of this mojo is very simple, similar to making mayonnaise.

I prefer to use an immersion blender for this, so the first step is to plug it in and have the typical tall blender cup ready, which works well for this.

Start with the garlic and tomatoes, peel them, and place them in the container with the rest of the ingredients except the olive oil to work them with the immersion blender.

First, blend everything well to create the base mixture of the mojo, and then gradually add the olive oil as if you were making mayonnaise.

As you proceed and see the oil staying on top without mixing, it means the sauce is thickening, and then move the blender up and down to mix in the remaining oil until it’s fully incorporated.

Depending on the amount of time you blend, the texture and color may vary, also depending on the ingredients.

With this, your mojo picón is ready to enjoy, and I assure you, it’s delicious even with bread!