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This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. As coriander mojo and parsley mojo contain some water, they need to be kept in the refrigerator and have to be consumed within two days after preparation. To prepare red mojo, it is necessary to dry the peppers.

Once dry, peppers can be kept for a long time before preparation. Before making mojo, peppers are soaked in water, so they lose their spiciness. Then, grains and fibers are removed, but for a few, that will make the mojo spicy. In the case of green mojo, spiciness will be regulated by the amount of garlic and can also be intensified by adding ground coriander seeds. La Palma and El Hierro, as well as almogrote from La Gomera, where it is turned it into a paste that can be spread over bread.

In Cuban cooking, mojo applies to any sauce made with garlic, olive oil, or pork lard, and a citrus juice, traditionally bitter orange juice. In Puerto Rico, mojo is a herb sauce of finely chopped cilantro or parsley with salt, plenty of crushed garlic, and olive oil. Black pepper, butter, grated onion, vinegar, and any citrus fruit can also be added. In the Dominican Republic, it is called wasakaka and is used as a sauce for roasted chicken and boiled cassava. Wasakaka is made of boiling plenty of water with parsley, garlic, olive oil, and sour orange or lime juice. Cuban Is Ours, Any Way You Try To Slice It”.