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{{Short description|Several types of sauces}} |
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[[Image:Papasarrugadas.jpg|thumb|230px|Mojo sauce spread over [[Canarian wrinkly potatoes]]]] |
[[Image:Papasarrugadas.jpg|thumb|230px|Mojo sauce spread over [[Canarian wrinkly potatoes]]]] |
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[[File:Mojo Canario.jpg|thumb|Mojo Canario]] |
[[File:Mojo Canario.jpg|thumb|Mojo Canario]] |
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'''Mojo''' ({{IPA-es|ˈmoxo}}, from [[Portuguese language|Portuguese]] ''molho'' {{IPA-pt|ˈmoʎu|}}, meaning "sauce") is the name, or abbreviated name, of several types of [[sauce]]s, varying in spiciness, consisting primarily of [[olive oil]] |
'''Mojo''' ({{IPA-es|ˈmoxo}}, from [[Portuguese language|Portuguese]] ''molho'' {{IPA-pt|ˈmoʎu|}}, meaning "sauce") is the name, or abbreviated name, of several types of [[sauce]]s, varying in spiciness, consisting primarily of [[olive oil]], local pepper varieties (called ''pimienta'' in the Spain), [[garlic]], [[paprika]] (called ''pimentón'' in Spain), [[cumin]] or [[coriander]], and other spices. Mojo originated in the [[Canary Islands]], where the main varieties are green mojo (''mojo verde''), red mojo (''mojo rojo''), and spicy red mojo (''mojo picón'').<ref>{{Cite web |date=2020-07-06 |title=Mojo Picon |url=https://www.chilipeppermadness.com/recipes/mojo-picon/ |access-date=2022-03-28 |website=Chili Pepper Madness |language=en-US}}</ref> Other countries have recipes similar to mojo, where acidic ingredients such as [[vinegar]], [[lemon]], [[orange (fruit)|orange]], or [[Lime (fruit)|lime]] juice may be used. |
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== Canarian mojo == |
== Canarian mojo == |
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=== Typology === |
=== Typology === |
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'''Green mojo''', or mojo containing green spices, is commonly used for fish, |
'''Green mojo''', or mojo containing green spices, is commonly used for fish, especially the proper ''green mojo'' (made with green pepper) but also coriander mojo (''mojo de cilantro'') and parsley mojo (''mojo de perejil''). 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.{{Citation needed|date=September 2014}} |
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'''Red mojo''', made of small red peppers from [[La Palma]] (called ''pimienta picona'') and [[paprika]], is usually eaten with meat. Red and green mojo can be used interchangeably to season some dishes, prominently ''[[Canarian wrinkly potatoes|papas arrugadas]] con salsa mojo'', or |
'''Red mojo''', made of small red peppers from [[La Palma]] (called ''pimienta picona'' or ''pimienta palmera'') and [[paprika]], is usually eaten with meat.<ref>{{Cite web |title=Pimienta palmera |url=https://canalcocina.es/sabias-que/glosario/pimienta-palmera |access-date=2022-03-28 |website=canalcocina.es |language=es-ES}}</ref> Red and green mojo can be used interchangeably to season some dishes, prominently ''[[Canarian wrinkly potatoes|papas arrugadas]] con salsa mojo'', or potatoes with ''mojo''. Mojo is also commonly served with fresh bread rolls at the beginning of a meal. |
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=== Preparation === |
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To prepare red mojo it is necessary to dry the peppers. Once dry, peppers can be kept for a long time before preparation. Before making mojo, peppers are soaked in water so they lose their spiciness. Then, grains and fibers are removed but for a few that will make the mojo spicy. In the case of green mojo, spiciness will be regulated by the amount of garlic, and can be also intensified by adding ground coriander seeds. |
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=== Canarian variations === |
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Local variations of mojo include recipes with cheese such as ''mojo con queso'' (''mojo with cheese'') from [[La Palma]] and [[El Hierro]], as well as [[almogrote]] from [[La Gomera]], where it is turned it into a paste that can be spread over bread. Every Canarian family has its own recipe for mojo, so it can vary greatly in flavour, spiciness and texture. There is also almond mojo which is an ideal accompaniment to various roasted dishes. Saffron mojo, whose main ingredient is Canarian saffron, tastes excellent with all kinds of fried cheese. Garlic mojo is ideal to put on pizza. Herb mojo is made of mixed spices and is ideal for all kinds of salad. |
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== International variations == |
== International variations == |
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Similar sauces, also known as ''mojo'', are also popular |
Similar sauces, also known as ''mojo'', are also popular [[Cuban cuisine|in Cuba]] and throughout the islands of the [[Caribbean cuisine|Caribbean]], Hispanic or non-Hispanic, due to heavy Canarian emigration to the Caribbean, as well as [[Mexico]], and have even influenced some [[barbecue sauce]]s in the [[Deep South]] region of the United States, particularly the states of Florida, Texas, and Louisiana.{{Citation needed|date=September 2014}} |
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The flavor can be made of almost everything, from tomato or pepper to avocado.{{Citation needed|date=September 2014}} |
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{{anchor|Cuban}} |
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In Cuban cooking, ''mojo'' applies to any sauce |
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<ref name="OttoCubanTampa">{{cite web |url= http://www.tbo.com/news/metro/MGBQAS0758F.html |archive-url=https://web.archive.org/web/20090507190125/http://www.tbo.com/news/metro/MGBQAS0758F.html |title= Cuban Is Ours, Any Way You Try To Slice It |author= Steve Otto |work= [[The Tampa Tribune]] |date=24 October 2007 |archive-date=7 May 2009}}</ref> or as a dip for plantain chips and fried cassava (yuca frita)[https://stovetopdiplomat.com/2019/01/07/cuban-mojo/]. The sauce is occasionally called by its diminutive, 'mojito,' but should not be confused with the beverage [[Mojito|of the same name]].<ref>{{Cite web |title=Mojo - Cuban Marinade |url=https://icuban.com/food/mojo.html |access-date=2022-03-28 |website=icuban.com}}</ref> To create the marinade for pork, the ingredients are bitter orange juice, garlic, oregano, cumin, and salt. |
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{{anchor|Puerto Rico}} |
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In [[Puerto Rico]], ''mojo'' is a herb sauce of finely chopped [[ |
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]]''. Puerto Rican [[Chef Jose Enrique]] mojo mixed with papaya and avocado topped on fish has become a part of Puerto Rican gastronomy. There is also a version popular in the town of [[Salinas, Puerto Rico|Salinas]], called ''mojo isleño'', which is served with [[seafood]], particularly fish.<ref>{{Cite web|last=chefbrad|date=2008-07-11|title=Mojo Isleño Recipe (Puerto Rican fish with tomato-olive sauce)|url=https://www.whats4eats.com/fish/mojo-isleno-recipe|access-date=2021-10-11|website=Whats4eats|language=en}}</ref> |
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{{anchor|Dominican Republic}} |
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In the [[Dominican Republic]], it is called |
In the [[Dominican Republic]], it is called [[wasakaka]] and is used as a sauce for roasted chicken and boiled cassava. Wasakaka is made of boiling plentyof water with parsley, garlic, olive oil, and sour orange or lime juice. |
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==See also== |
==See also== |
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* [[Aioli]] |
* [[Aioli]] |
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* [[Garlic sauce]] |
* [[Garlic sauce]] |
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*[[Green sauce]] |
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* [[List of sauces]] |
* [[List of sauces]] |
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* [http://www.canarias.com/canarian-traditions/mojo-sauce/ Recipes for mojo sauce] |
* [http://www.canarias.com/canarian-traditions/mojo-sauce/ Recipes for mojo sauce] |
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{{Hot sauces}} |
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[[Category:Canary Islands cuisine]] |
[[Category:Canary Islands cuisine]] |
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[[Category:Caribbean cuisine]] |
[[Category:Caribbean cuisine]] |
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[[Category:Chili sauce and paste]] |
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[[Category:Cuban cuisine]] |
[[Category:Cuban cuisine]] |
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[[Category:Puerto Rican cuisine]] |
[[Category:Puerto Rican cuisine]] |
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[[Category:Sauces]] |
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{{Hot sauces}} |
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This article needs additional citations for verification. Please help improve this articlebyadding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Mojo" sauce – news · newspapers · books · scholar · JSTOR (November 2007) (Learn how and when to remove this message) |
Mojo (Spanish pronunciation: [ˈmoxo], from Portuguese molho [ˈmoʎu], meaning "sauce") is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, local pepper varieties (called pimienta in the Spain), garlic, paprika (called pimentón in Spain), cuminorcoriander, and other spices. Mojo originated in the Canary Islands, where the main varieties are green mojo (mojo verde), red mojo (mojo rojo), and spicy red mojo (mojo picón).[1] Other countries have recipes similar to mojo, where acidic ingredients such as vinegar, lemon, orange, or lime juice may be used.
Green mojo, or mojo containing green spices, is commonly used for fish, especially the proper green mojo (made with green pepper) but also coriander mojo (mojo de cilantro) and parsley mojo (mojo de perejil). 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.[citation needed]
Red mojo, made of small red peppers from La Palma (called pimienta piconaorpimienta palmera) and paprika, is usually eaten with meat.[2] 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.
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, and have even influenced some barbecue sauces in the Deep South region of the United States, particularly the states of Florida, Texas, and Louisiana.[citation needed] The flavor can be made of almost everything, from tomato or pepper to avocado.[citation needed]
InCuban 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[3] or as a dip for plantain chips and fried cassava (yuca frita)[1]. The sauce is occasionally called by its diminutive, 'mojito,' but should not be confused with the beverage of the same name.[4] To create the marinade for pork, the ingredients are bitter orange juice, garlic, oregano, cumin, and salt.
InPuerto Rico, mojo is a herb sauce of finely chopped cilantroorparsley 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. Puerto Rican Chef Jose Enrique mojo mixed with papaya and avocado topped on fish has become a part of Puerto Rican gastronomy. There is also a version popular in the town of Salinas, called mojo isleño, which is served with seafood, particularly fish.[5]
In the Dominican Republic, it is called wasakaka and 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.
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