Mojo (sauce)
Mojo is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, local pepper varieties, garlic, paprika, cumin or coriander, and other spices. Mojo originated in the Canary Islands, where the main varieties are green mojo, red mojo, and spicy red mojo. Other countries have recipes similar to mojo, where acidic ingredients such as vinegar, lemon, orange, or lime juice may be used.
Canarian mojo
Green mojo, or mojo containing green spices, is commonly used for fish, especially the proper green mojo but also coriander mojo and parsley mojo. As coriander mojo and parsley mojo contain some water, they need to be kept in the refrigerator and have to be consumed within two days after preparation.Red mojo, made of small red peppers from La Palma and paprika, is usually eaten with meat. Red and green mojo can be used interchangeably to season some dishes, prominently papas arrugadas con salsa mojo, or potatoes with mojo. Mojo is also commonly served with fresh bread rolls at the beginning of a meal.
International variations
Similar sauces, also known as mojo, are also popular in Cuba and throughout the islands of the Caribbean, Hispanic or non-Hispanic, due to heavy Canarian emigration to the Caribbean, as well as Mexico.In Cuban cooking, mojo applies to any sauce made with garlic, olive oil, or pork lard, and a citrus juice, traditionally bitter orange juice. It is commonly used to marinate roast pork or as a dip for plantain chips and fried cassava. The sauce is occasionally called by its diminutive, 'mojito,' but should not be confused with the cocktail of the same name.
In Puerto Rico, mojo is a herb sauce of finely chopped cilantro or parsley with salt, plenty of crushed garlic, and olive oil. Black pepper, butter, grated onion, vinegar, and any citrus fruit can also be added. It is commonly used on the island as a marinade for chicken roast and a dip for tostones, fried cassava, and sometimes mashed with mofongo. There is also a version popular in the town of Salinas, called mojito isleño, which is served with seafood, particularly fish.
In the Dominican Republic, a similar sauce called wasakaka is used as a sauce for roasted chicken and boiled cassava. Wasakaka is made of boiling plenty of water with parsley, garlic, olive oil, and sour orange or lime juice.