The mojo picon along with the red mojo are the most used Canarian sauces to accompany the cuisine dishes of the islands, such as the famous wrinkled potatoes, the meats and countless dishes of our gastronomy. There are several ways to prepare both the Canarian picón mojo and the red mojo especially in the ingredients since both sauces essentially have the same appearance and texture. The difference between these two mojos is that the mojo picon is spicy and the red mojo is not. According to our grandparents, the mojo from the Canary Islands arose from commercial traffic between America, Europe and Africa. Thanks to our privileged situation between these three continents. Many of the ships that landed on our shores, brought the different spices that are incorporated into the mojo sauce. The famous "mojo picon" is made with spicy palm peppers. Canarian mojo is usually made by crushing in a mortar its ingredients: olive oil, vinegar, salt and garlic and adding according to the Canarian mojo you want to make: palm pepper, green and red pepper, paprika, cumin, coriander, parsley, almonds , water, saffron, tomato, etc.