Canarian Mojo Picón

Directions

1. 1
   Using a mortar and pestle or a small food processor, grind the picón peppers, cayenne chile, garlic, salt, and cumin to a fine paste.
2. 2
   Add the paprika, and continue grinding until smooth and integrated.
3. 3
   Transfer to a medium bowl and stir in the vinegar, then drizzle in the oil, a little at a time, as you blend the sauce. Season to taste with additional salt, then transfer the sauce to an airtight container and refrigerate for at least 3 hours and up to 3 days.