Mojo Picón: The Spicy Canarian Sauce That Starts Debates at Dinner

What is it?

Mojo picón is the bold, garlicky, slightly spicy sauce that Canarians adore—and honestly, put on just about anything that stays still long enough. It’s made with red peppers, garlic, cumin, paprika, vinegar, olive oil, and sometimes a fiery little kick from local chili peppers.

You’ll find it generously poured over papas arrugadas (Canarian wrinkled potatoes), served with grilled meats, fish, cheese, or even used as a dip for bread. Yes, it’s that good.

A Sauce With a Cult Following

Mojo isn’t just a condiment—it’s a cultural statement. And mojo picón, the red and fiery one, has passionate fans across the Canary Islands. Each island—and sometimes each household—has its own twist: more garlic here, smokier paprika there, a chili so spicy it could reboot your nervous system. 🌶️

Its roots likely trace back to a blend of Spanish, African, and Latin American influences, brought together by Tenerife’s history of trade and migration. It’s rustic, real, and ridiculously good.

Mojo Picón vs. Mojo Verde

And now… the big question: Red or green?

• Mojo picón (red) is spicy, smoky, and intense.

• Mojo verde (green) is fresh, tangy, and milder—made with cilantro or parsley.

Locals love to argue about which is superior, but smart travelers know the truth: You always ask for both. Double dipping is not only allowed—it’s expected.

Tip: If you’re lucky enough to visit a guachinche, don’t be surprised if both mojos arrive at your table without you even asking. They know.

Would you dip everything in mojo picón, or do you prefer the milder mojo verde?

We won’t judge…
Unless you say neither. In which case… we’re judging just a little. 😏