Robin Garr wrote:Bob Henrick wrote:I am in need of a recipe for mojo sauce.
Bob, I'm a little puzzled here ... we love Cuban food and eat a fair amount of it, both at Louisville's excellent
Havana Rumba and in South Florida (especially Key West's excellent El Sibouney, and I don't recall any mojo with peppers in it, hot or mild. It's usually all about citrus juices and garlic, lots and lots of garlic.
I haven't tried this, but if it were me, I'd Google up "cuban mojo sauce recipe" and triage your findings based on their use of orange/lemon/lime juices and garlic.
Or call Fernando at Havana Rumba, (502) 897-1959 and see if he'll give it up.
Mojo (sauce)
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Mojo (pronounced 'mO-"hO) is the name, or abbreviated name, of several types of hot sauce that originated in the Canary Islands. It is predominantly either a red (most common), green or orange sauce.
The basic recipe consists of olive oil, large amounts of garlic, paprika or chili powder, and cumin. Flavourings such as Vinegar, lemon, orange or lime juice may be added. The most typical use of this hot sauce seems to be papas arrugadas con salsa mojo, or potatoes with mojo. Mojo is also commonly served with fresh bread rolls at the beginning of a meal. Similar sauces, also known as mojo, are also popular in Cuba and throughout the Caribbean. The flavor can be made of almost everything, from tomato or pepper to avocado.