From José Andrés's kitchen · minibar by José Andrés, Washington
blend · hot sauce
★ STARRED KITCHENMojo Picón
From an award-winning kitchen
Ratio
SHERRY VIN 30OLIVE OIL 120
Ingredients
- DRIED CHILE20 g
- GARLIC20 g
- CUMIN2 g
- PAPRIKA2 g
- SHERRY VIN30 ml
- OLIVE OIL120 ml
- SALT6 g
- BREAD20 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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.
Originally published as Mojo Picón.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.