Canarian spicy red mojo (Mojo rojo picón)

1. Seed the dried chillies (if you want it less hot) and soak in lukewarm water for 15 minutes, then drain.

2. Toast the cumin in a dry frying pan for 1 minute until fragrant.

3. In a mortar (or food processor) pound the garlic with the coarse salt and cumin to a paste.

4. Add the chillies and smoked paprika and pound until you have a thick red paste.

5. Gradually work in the olive oil and wine vinegar until you have a thick, glossy sauce; if it's too thick, thin it with a spoonful or two of water.

6. Serve at room temperature with papas arrugadas, grilled meat or fish.

Tip: "Picón" means spicy – for a milder mojo, replace half the chillies with sweet red pepper.