Mojo is native to the Canary Islands. In this archipelago, the most typical use of this sauce is as accompaniment to papas arrugadas (wrinkly potatoes).
Besides, there are two big types of this sauce: mojos verdes (green mojo sauce) and mojos rojos (red mojo sauce). The most common mojos verdes are the real mojo verde (made with green peppers), mojo de cilantro (made with coriander) and mojo de perejil (made with parsley), and they usually accompany fish dishes. As for mojos rojos, the most common is made with pimienta picona (or capsicum frutescens, a cultivar grown on the Canary Islands) and paprika, and is called mojo picón. This typical red sauce usually accompanies meatdishes.
Here you have a recipe to prepare mojo verde and mojo picón:
[mpprecipe-recipe:9]
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