The sauce is made with water, vinegar, olive oil, olives, capers, tomato, onion, garlic, bay leaves, culantro, and chili peppers. It's simmered for a few minutes or hours. In some regions basil, wine, coconut milk and a small amount of mashed pigeon peasorkidney beans are added to thicken the sauce. It is used as a topping for fish and shellfish.[1][2]
The dish originated in Salinas, Puerto Rico also known as "La Cuna del Mojito Isleño" (the cradle of the islander dip).
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