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Mojo picón from the Spanish Canary Islands is made with dried red chilies and is assertively flavored with garlic and cumin. The ingredients are pounded (using a mortar and pestle) or pureed with a little bread, which lends body and clingability to the sauce. To make a quick, weeknight-easy riff on mojo picón, and a delicious sauce for pan-seared pork chops, we blitz roasted red peppers, panko breadcrumbs, sherry vinegar, olive oil and the seasonings in a blender. This recipe is so simple, it doesn’t even require knife prep. Steamed or roasted potatoes are a perfect accompaniment.
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