Canarian mojo

Mojo 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), 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). 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 picona or pimienta palmera) 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.

Source: Wikipedia