The basis for these sauces tends to be what they call on the islands "pimienta picona" (chilli peppers).
Preparation: Crush half a dozen garlic cloves, half a teaspoon of cumin and a pinch of cooking salt. When this is done, add half a chilli pepper and continue crushing. Next, add a little paprika and then finish by soaking everything in oil and vinegar, approximately 3 parts oil to one part vinegar, until reaching the right consistency.
(Before adding the oil, you can put a piece of bread previously marinated in vinegar for a while depending on the tastes of those who are going to eat it).
The famous "mojo picon" (spicy red sauce) is made in more or less the same way, but using La Palma peppers, larger than those used in the rest of the Archipelago. These should be softened before using them by placing them in hot water.