Mojo

This pungent, acidic sauce is a specialty of the Canary Islands. It can be used as a sauce, baste, marinade, or dip. Traditionally, mojo sauce is made with a base of vinegar, hot peppers, sea salt, cumin, garlic, and olive oil. The sauce can be either red (mojo rojo) or green (mojo verde), depending on whether it is flavored with coriander or paprika. The red version is usually served with meat and potatoes, while the green one is paired with fish dishes. The name of the sauce is derived from the Portuguese word molho, which means sauce.