Here is the favorite hot sauce of the Canary Islands that is commonly
served over papas arrugadas, new potatoes that are boiled in their skins
in sea water. It is also sprinkled over grilled or crispy fried fish.
Variation: Replace the parsley with freshly minced cilantro and you have
mojo picón de cilantro.
3 cloves garlic
1 piquin chile, or substitute any small, hot dried chile
1 teaspoon hot paprika, or substitute mild New Mexican red chile powder
1 teaspoon cumin seed
1 cup wine vinegar
1/4 cup olive oil
Salt and freshly ground black pepper to taste
2 teaspoons freshly chopped Italian parsley
In a mortar or blender, grind the garlic, piquin chile, paprika, and
cumin seed together, adding a little water or vinegar to facilitate.
Combine the vinegar and oil in a jar, shake well, and add the ground
mixture to it. Mix well, add salt and pepper to taste and the parsley.
Shake well before serving.