To make the the mojo picon sauce add a ½ inch thick slice of baguette bread and 2 cloves of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red bell peppers, ½ teaspoon of smoked paprika, ½ teaspoon of dried cumin, 1 teaspoon of white wine vinegar, 2 tablespoons of water, ¼ cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it´s well pureed, then transfer to a bowl and set aside

To make the breadsticks add 1 cup of all-purpose flour into a bowl, also add 1 teaspoon of baking powder, ½ teaspoon sea salt and ¼ teaspoon white sugar, mix all the dry ingredients together, then add 1 tablespoon of extra virgin Spanish olive oil and ⅓ cup of water and mix everything together until you form a dough, then knead it with your hands inside of the bowl between 1-2 minutes and shape it into a ball

Sprinkle some all-purpose flour on a flat surface, add the ball of dough on top and cut it in half, shape each half into a ball and then cut each ball in half and then in half again, to end up with 8 pieces of dough, start shaping each piece of dough in the form on a long thin breadstick, between 8-10 inches long, with each one you shape add it to a baking tray lined with parchment paper

Brush some extra virgin Spanish olive oil on top of each breadstick, lightly season with sea salt, garlic powder and a kiss of dried parsley

Add the breadsticks to a pre-heated oven, bake and broil option 210C - 410F between 6-7 minutes, then transfer to a wire rack to cool for 5 minutes

Add the bowl of mojo picon sauce to a place and decorate the garlic breadsticks on the dish, garnish with fresh parsley