Potatoes with "Mojo Pichon" sauce
4 servings
35 minutes
Potatoes with 'mojo picón' sauce is a vibrant dish from Spanish cuisine, originating from the Canary Islands. Its history dates back to ancient times when locals used spices and peppers to give food a special flavor. Potatoes boiled in their skins with salt acquire a pleasant texture, while the 'mojo picón' sauce made with spicy chili peppers, garlic, cumin, and paprika gives it a rich, tangy taste. The addition of wine vinegar and olive oil makes the sauce velvety and aromatic. This dish is perfect as an appetizer or side dish for meat and fish dishes. Its rich flavor warms you up and transports you to the atmosphere of Spanish feasts where food is not just a meal but a true delight.
1
Wash the potatoes (small ones) thoroughly with a brush, place them in a pot just covering the tubers, and add salt. Boil the potatoes until cooked for 30 minutes, then drain the water and dry the potatoes.
- Potato: 1 kg
- Salt: 250 g
2
Remove seeds from the chili pepper and chop finely. Separate the garlic head into cloves, peel, and mince.
- Chili pepper: 3 pieces
- Garlic: 1 head
3
Crush pepper, garlic, cumin, and paprika in a mortar. While stirring, add vinegar and oil to form a liquid sauce.
- Chili pepper: 3 pieces
- Garlic: 1 head
- Cumin (zira): 1 tablespoon
- Ground paprika: 1 tablespoon
- Wine vinegar: 5 tablespoon
- Olive oil: 5 tablespoon
4
Serve the potatoes in their skins hot at the table. Serve the sauce separately.
