mojo piconA specialty of the Canary Islands, Mojo is typically made from a mixture of some type of pepper, almonds, extra virgin olive oil and a few spices. We’ve had our recipe perfected by Basque chef Mikel Trevino de Luis, who was inspired to make his own after living on the islands for a few years. Smoky and a touch spicy, this versatile condiment, named for his amona (grandmother in Basque), is wonderful paired with seafood, hummus, avocados, potatoes or as a dip for bread.  12/4oz, 4/740g