Mojito isleño, or mojo isleño, is a Puerto Rican condiment.
Preparation[edit]
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[edit]
The dish originated in Salinas, Puerto Rico also known as "La Cuna del Mojito Isleño" (the cradle of the islander dip).
See also[edit]
- Pasta Puttanesca, an Italian pasta dish with similar ingredients in its sauce
References[edit]
- ^ Huyke, Giovanna (2018-09-30). "En la cocina con la Chef Giovanna: Mojito Isleño". Ahora News. Retrieved 2020-12-30.
- ^ "Recipe: Mojito Isleño". The New York Times. 2005-06-22. Retrieved 2020-12-30.
| Chili sauce |
|  | ||
|---|---|---|---|---|
| Chili paste | ||||