A sauce that comes in many variations (most of which are spicy-hot) and is ubiquitous in the Canary Islands, Cuba and other parts of the Caribbean. In the Canary Islands mojo comes in several forms: red (based on red peppers), green (green peppers) and orange (carrot), all flavored with garlic, oil, vinegar and various other ingredients. The red is often paired with potatoes, the green with fish, and the orange with beef. Cuba has a proliferation of bitter oranges, so much of the mojo in that country is flavored with orange juice. Although mojo recipes abound, most include the basics of garlic, oil, onions, various seasonings (such as cumin and cilantro), red peppers, chiles and the juice from limes and/or sour oranges.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.