Recipe: Juicy Lucy’s mojo picón

The Spanglish queen Lucy Alvarez shares her secret, life-giving mojo picón sauce. Be ready for the tongue to kick-flip in your mouth and some garlic-infused kisses.

Ingredients

• 2/3 of a jar of Piquillo Peppers (about 350g)

• 1 teaspoon of ground cumin

• 1 teaspoon of ground paprika (smoked or not)

• 4 - 5 peeled and minced cloves of garlic (yeah, baby)

• 125 - 150 ml extra virgin olive oil

• 25 ml white wine vinegar

• Pinch of Maldon or other bougy flake salt of your choice

Method

Throw all your ingredients together into a blender (or use an immersion blender if you prefer those!) and wuuzzz wuuuzzz wuzzz it all up until you’ve got a perfectly smooth, perfectly spicy, sassy sauce.

Enjoyment

This dip is the one and only perfect thing I’ve experienced in life. Serve with tortilla chips, your crisp of choice, or some nice but not boring crudités if you’re on the healthier side of the spectrum. Maybe serve it up with a slightly bitter IPA or a glass of crisp and dry white, just to take the edge of things.

The Canarian-Bristolian queen herself