Unstoppable Flavor: Spanish Mojo PicóN | Paprika Potato Dunk

Mojo picón doesn’t whisper. It kicks the door in, high-fives your taste buds, and dunks your potatoes like it owns the place. We’re talking smoky, garlicky, slightly spicy magic from the Canary Islands that turns a humble spud into a snack you’ll think about mid-meeting. If you’ve got paprika, garlic, vinegar, and olive oil, you’re already 80% there. Let’s make the most lovable “paprika potato dunk” you’ll ever meet.

What Exactly Is Mojo Picón?

Mojo picón is a bold Spanish sauce from the Canary Islands. Locals drizzle it over everything—papas arrugadas (wrinkled salt potatoes), grilled fish, veggies, even bread when no one’s looking. It’s all about smoked paprika, garlic, olive oil, vinegar, and a little heat from chili or hot paprika.
It lands right between a dipping sauce and a condiment. Thick enough to hug a potato, loose enough to spoon over roasted peppers. It’s pantry-friendly, quick, and—FYI—ridiculously riffable.

The Flavor Blueprint (Why It Smacks)

Mojo picón works because each ingredient brings a piece of the puzzle:

• Smoked paprika (pimentón): The heart. Gives warmth, color, and that subtle campfire vibe.
• Garlic: The attitude. Raw garlic keeps the sauce lively and a little edgy.
• Olive oil: The silk. Binds everything and makes the texture luscious.
• Vinegar: The snap. Sherry vinegar = classic. Red wine vinegar also rocks.
• Chili: The pep talk. Dried guajillo or ñora for depth, cayenne or hot paprika for heat.
• Bread or almonds (optional): Adds body and a mellow richness.
• Salt + cumin: The finishers that make the whole thing pop.

Red vs. Green Mojo

We’re team red today (mojo rojo/picón), but FYI, green mojo uses cilantro, parsley, and sometimes green peppers with similar vibes. Red = smoky-spicy. Green = fresh-zingy. Make both and act like you run a tapas bar. IMO, double mojo = peak party.

How to Make Mojo Picón (Quick + Legit)

You can go purist with a mortar and pestle or blitz it in a blender. Choose your own adventure.

Ingredients (About 1 cup)

• 4-5 garlic cloves, chopped
• 2 tsp smoked paprika (pimentón de la Vera, sweet)
• 1/2 to 1 tsp hot paprika or 1/4 tsp cayenne (to taste)
• 1 tsp ground cumin
• 2-3 tbsp sherry vinegar (start with 2, add more if you like it sharper)
• 1/3 to 1/2 cup extra-virgin olive oil
• 1-2 tbsp stale bread crumbs or 8-10 blanched almonds (optional, for body)
• 1/2 tsp kosher salt, plus more to taste
• Optional: 1-2 small dried chilies (guajillo/ancho/ñora), soaked and seeded

Method (Blender-Friendly)

1. If using dried chilies, soak in hot water for 15 minutes. Remove skins/seeds.
2. Add garlic, vinegar, cumin, paprika(s), salt, and chilies to a blender. Pulse.
3. Toss in bread crumbs or almonds if using. Pulse again.
4. With the blender running, stream in olive oil until smooth and slightly thick.
5. Taste. Add more vinegar for tang, olive oil for smoothness, or salt for balance.

Mortar-and-Pestle Method (Grandma-Level Good)

Crush garlic and salt to a paste. Pound in cumin. Work in paprika and softened chilies. Drizzle in oil slowly to emulsify, then stir in vinegar. This version gets a gorgeous, rustic texture.

The Potato Dunk: Papas Arrugadas at Home

You can absolutely roast wedges or boil regular potatoes, but papas arrugadas (wrinkled, salty baby potatoes) deliver the perfect dunk canvas.

Classic Papas Arrugadas

1. Scrub 2 lbs baby potatoes (skin on).
2. Place in a pot with enough water to barely cover. Add 1/4 cup kosher salt.
3. Simmer until tender, 15-20 minutes. Drain all water.
4. Return pot to low heat and shake the potatoes as they dry. The skins go matte and “wrinkle.”
5. Serve hot with a scandalous amount of mojo picón.

Shortcut Roasted Potatoes

Toss baby potatoes or chunks with olive oil and salt. Roast at 450°F/230°C until crispy, 25-35 minutes. Dunk like you mean it.

Dial It In: Variations You’ll Actually Use

You don’t need to reinvent the sauce, but a few lil’ twists keep it fun:

• Roasted red pepper mojo: Blend in 1/2 cup roasted red peppers for sweetness and color.
• Nutty mojo: Swap bread for toasted almonds or hazelnuts for extra body.
• Lemony zing: Add 1 tsp lemon zest when you want brighter notes.
• Herb flirt: A small handful of parsley softens the heat and adds freshness.
• Ultra-smoky: A pinch of chipotle powder if you’re feeling cross-cultural. Don’t tell Spain.

Heat Levels Without Drama

– Gentle: Use only sweet smoked paprika and skip hot chilies.
– Medium: 1/2 tsp hot paprika or a small soaked mild chili.
– Brave: Cayenne plus a dried hot chili. Taste as you go so you don’t set off the smoke alarm in your mouth.

What to Serve with Mojo (Besides Potatoes)

Mojo picón plays well with almost everything. Use it like hot sauce’s chill cousin.

• Grilled fish or shrimp: Spoon over right before serving.
• Roasted cauliflower or carrots: Toss with a dollop post-roast.
• Chicken thighs: Marinate lightly, then add fresh sauce after cooking.
• Fried eggs: Drizzle on toast with eggs and avocado. Breakfast flex.
• Crusty bread: Tear, dip, repeat. No one’s judging.

Texture Tips

– Too thin? Add more bread crumbs or nuts and blend.
– Too thick? Loosen with a splash of water or vinegar.
– Too sharp? More olive oil or a tiny pinch of sugar.
– Too tame? A dash more hot paprika—carefully.

Make-Ahead, Storage, and Pro Moves

Mojo picón ages like a fine meme—somehow better tomorrow. The flavors settle and mellow.

• Storage: Keep in a sealed jar in the fridge for up to 1 week.
• Freezing: Freeze in ice cube trays, then stash cubes in a bag for up to 2 months.
• Emulsion rescue: If it splits, whisk in a spoon of water or a bit more bread to bring it back.
• Final flourish: Right before serving, stir in a tiny splash of fresh vinegar to wake it up.

Quality Checkpoints

– Paprika smells smoky-sweet, not dusty—old paprika tastes flat.
– Olive oil tastes fruity and clean. Don’t use bitter or tired oil.
– Garlic should be fresh and firm. Sprouted cloves taste harsh.
– Cumin should smell warm and toasty. If it smells like a cupboard, replace it.

FAQ

Is mojo picón super spicy?

Not by default. You control the heat with hot paprika or chilies. Start mild and level up. IMO, a gentle burn tastes best because it keeps the smoky-garlic balance intact.

Can I make it without a blender?

Yes, and it’s fantastic. Use a mortar and pestle to crush garlic with salt, then pound in cumin and paprika. Drizzle in oil to emulsify and finish with vinegar. It takes a few extra minutes but pays off in texture and flavor.

What’s the best vinegar for mojo picón?

Sherry vinegar wins—balanced, nutty, and classic. Red wine vinegar works too. White wine vinegar can feel sharp; adjust with a touch more oil if needed. Balsamic? Hard pass here.

Can I use regular paprika instead of smoked?

You can, but you’ll miss the signature smokiness. If you must, add a pinch of chipotle powder or a drop of liquid smoke (like, a literal drop) to fake the vibe. FYI, it’s better with legit smoked paprika.

How do I keep the garlic from tasting harsh?

Use fresh cloves, not old sprouted ones. You can also briefly soak chopped garlic in vinegar before blending to tame the bite. Or roast one clove and keep the rest raw for a balanced punch.

What if my sauce tastes flat?

Add a small pinch of salt first, then a splash of vinegar. If it still slumps, blend in a bit more smoked paprika and a glug of fresh olive oil. Lackluster mojo usually just needs acidity, seasoning, or fragrance.

Conclusion

Mojo picón brings big personality with almost no effort, which is basically dream-sauce territory. Whip up a jar, boil some salty baby potatoes, and dunk like you mean it. Once you meet this smoky, garlicky, paprika-packed legend, you’ll start inviting potatoes to dinner more often. And honestly? Same.