Mojo Sauces are olive-oil based sauces made in the Canary Islands, part of Spain off the coast of western Africa.
There are several different versions. They can be green, red or orange-coloured.
The basics are olive oil, a good deal of garlic, cumin and either paprika or chili powder, and a tart flavouring such as lemon juice, lime juice, orange juice or vinegar. You start off by making all the ingredients except the olive oil into a paste, then dilute with olive oil to make a sauce to the desired consistency. Some fancier versions in restaurants may include cheese, and / or be almond, pinenut or saffron-flavoured.
Green versions (“mojo verde”) usually have fresh coriander and green pepper in them, and are served with fish.
Red versions have red peppers in them.
Whenever the salt-encrusted potatoes called “papas arrugadas” are served, one or two small bowls of mojo will almost always appear as dipping sauces.
Mojo is also served as a dipping sauce for fresh bread at the start of a meal.
Pronounced “mow (as in mow the lawn) – hoe (as in hoe the lawn).” “Mojo picón” or “mojo picante” means a spicy version.