This is from an insta recipe I came across the other day as I was doing some last minute lazy scrolling before getting up and I immediately thought… lunch! Especially as I had an avocado that needed using up STAT. Mojo picón is a spicy red pepper and pimentón sauce from the Canary Islands that is traditionally served with their famous papas arrugadas, but these days you find variations of mojos all over the place. For example this one was called an avocado mojo picón even though there was nothing spicy (piquante) in their recipe. I’ve added the option of a splash of tabasco at the end for a bit of heat. Also important to note that the green pepper used is the sweet Italian version (a bell pepper would be too strong) and I found that half a pepper was enough. Also, I happened to have some fresh cilantro as well as parsley so added both – recommended!
My potato option was the riff I do on Nigella’s perfect roasties… my air fryer version. And I have to say it was damn tasty. Try it! But I think it’s quite versatile. For example, it would make a great dip for veggies or nachos (I tried it in a cheese toastie and… success!). I’ve also had it on the side with chicken and swordfish. And I added some mayo to a bit I had leftover and it made a great burger topping with arugula.
Ingredients and instructions below…