Mojo Picón

Red Capsicum Dressing

Preparation info

  • Difficulty


  • Makes About

    400 ml

Appears in


By Frank Camorra and Richard Cornish

Published 2007

  • About

Hot, sweet, spicy and refreshingly sour, this is a fun, lively and sexy dressing. You’ve heard of ranch dressing — well this is raunch dressing. Traditionally, it’s served in the Canary Islands with papas arrugada s (potatoes cooked in salt).


  • 2 red capsicums (peppers)
  • 3 garlic cloves
  • 2 tablespoons sweet paprika
  • 2 tablespoons cumin seeds, roasted and ground
  • 1 teaspoon hot paprika
  • 100 ml ( fl oz) sherry vinegar
  • 100 ml ( fl oz) extra virgin olive oil


Preheat the oven to 180°C (350°F/Gas 4). Roast the capsicums for 40–45 minutes, until the skins blacken and blister. Cover with plastic wrap and allow to cool. Remove the skin, seeds and membrane from the capsicums. Put the flesh into a blender with the remaining ingredients, a pinch of salt and 100 ml ( oz) water. Purée on high until smooth.