Mojito isleño
Puerto Rican condiment
Mojito isleño, or mojo isleño, is a Puerto Rican condiment.
Preparation
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 peas or kidney beans are added to thicken the sauce. It is used as a topping for fish and shellfish.[1][2]
Origin
The dish originated in Salinas, Puerto Rico also known as "La Cuna del Mojito Isleño" (the cradle of the islander dip).
See also
Food portal
- Pasta Puttanesca, an Italian pasta dish with similar ingredients in its sauce
References
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Chili sauces, hot sauces, and chili pastes
| Hot sauce |
|---|
- Ají
- Ajika
- Ajilimójili
- Ajvar
- Chile con queso
- Chili pepper water
- Chilli vinegar
- Colo-colo
- Dabu-dabu
- Erős Pista
- Katara
- Kōrēgusu
- Lao Gan Ma
- Llajwa
- Mala
- Mojito isleño
- Mojo
- Muhammara
- Nam phrik
- Pebre
- Pepper jelly
- Salsa
- Sambal
- Shito
- Sweet chili sauce
- Sriracha
- Tatbila
- Chili oil
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