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Mojo Picon
Red Pepper Sauce
4 dried red bell peppers
Warm water (for soaking)
2 slices stale white bread, crusts trimmed
4 cloves garlic, peeled & sliced
1/4 tsp. ground cumin
2 tsp. red pepper flakes
1/2 tsp. coarse salt
1 C olive oil
1/4 C water or chicken broth (use more or less as necessary)
2 tsp. sherry vinegar (or to taste)
Soak dried red bell peppers in a bowl of warm water for ten to fifteen minutes to soften and rehydrate. After soaking, drain water and remove pepper stems. Slice the garlic cloves. Break bread into quarters and set aside. Process peppers, cumin, garlic slices, red pepper flakes and salt in a food processor or blender to create a paste. While blending, drizzle in olive oil gradually. Alternately add small pieces of bread and small amounts of water or broth until sauce is thick, but not as thick as a paste. Add sherry vinegar. Store unused portions in a glass jar covered with olive oil; seal tightly and refrigerate.
Note: Mojo Picon is typically served with Papas Arrugadas con Mojo (Baked Potatoes with Mojo Pepper Sauce), but can also be eaten with fish or meat dishes.
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