blend · hot sauce
★ STARRED KITCHENPrep 10 minMojo Picón
Independent adaptation of a publicly published José Andrés recipe. Not affiliated with, sponsored by, or endorsed by José Andrés.
José Andrés's Mojo Picón, from the published recipe.
Ratio
Ingredients
- Dried Chile — 4 guindilla or cascabel (20 g)
- Garlic — 4 cloves
- Cumin — 1 tsp (2 g)
- Paprika — 1 tsp (2 g)
- Sherry Vinegar — 2 Tbsp (30 ml)
- Olive Oil — 1/2 cup (120 ml)
- Salt — 1 tsp (6 g)
- Bread — 1 slice optional (20 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Mojo Picón wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Spanish-born chef and humanitarian based in Washington, D.C.; James Beard Outstanding Chef. Michelin for minibar by José Andrés; also Jaleo and ThinkFoodGroup restaurants.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from José Andrés Canarian mojo (published as “Mojo Picón”). Full citation lives in Provenance.