Mojo Picon Sauce

20180608 Cooking-17

20180608 Cooking-19Years ago, the farmers market at Fox Studios Sydney, used to have an awesome food stall that Mr Firehouse and I used to frequent. Called Mojo Picon, they sold a few delicious Spanish inspired dishes. First, a chorizo sausage, in a French bread roll, with lettuce and plenty of Mojo Picon sauce. You could also buy a plate of prawns., cooked in Mojo Picon sauce with crusty bread to mop it up. Mr Firehouse and I were hooked. We rushed home and immediately looked up the recipe for this amazing sauce and the best part….the recipes online yielded a sauce so similar to the version we’d tried, we were hooked!

This recipe has become a Sunday brunch favourite! A wander through the local farmer’s market where we can pick up some gourmet sausages, a crusty french baguette and still make it home in time to whip up a batch of this sauce and make some delicious sandwiches! Anything left over gets put in the fridge to pour over some baked potatoes.  In the photos we’ve served the sauce with prawns, which is really the best way to have them!


  • 5 garlic cloves
  • 1 tsp. ground cumin
  • 3 tsp. chilli flakes
  • salt
  • 3 tbsp. breadcrumbs
  • 1/2 tsp. smoked paprika
  • 2 tbsp. red wine vinegar
  • 5 tbsp. olive oil
  • 1/2 cup of water


  1. Place the garlic cloves, cumin seeds, chilli flakes and salt in your mortar and pestle and grind to a fine paste. Alternatively, whack everything in a food processor and blitz.
  2. Add paprika and vinegar and continue mixing well.
  3. Next add the breadcrumbs and mix well. The mixture should be well mashed by now.
  4. Add the oil and mix until you get a thick paste.
  5. Use as much water as needed to thin the sauce down.20180608 Cooking-21

For the prawns

Add 500g of prawn cutlets to a frying pan and half the quantity of sauce. Cook until the prawns are opaque. Serve with lots of crusty bread.

20180608 Cooking-20


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