Mojito isleño, or mojo isleño, is a
Puerto Rican condiment.
Preparation
The sauce is made with water,
vinegar
Vinegar () is an aqueous solution of diluted acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting ...
,
olive oil
Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of ''Olea europaea'', a traditional Tree fruit, tree crop of the Mediterranean Basin) and extracting the oil.
It is commonly used in cooking for frying foods, as a cond ...
,
olive
The olive, botanical name ''Olea europaea'' ("European olive"), is a species of Subtropics, subtropical evergreen tree in the Family (biology), family Oleaceae. Originating in Anatolia, Asia Minor, it is abundant throughout the Mediterranean ...
s,
capers
''Capparis spinosa'', the caper bush, also called Flinders rose, is a perennial plant that bears rounded, fleshy leaves and large white to pinkish-white flowers.
The taxonomic status of the species is controversial and unsettled. Species with ...
,
tomato
The tomato (, ), ''Solanum lycopersicum'', is a plant whose fruit is an edible Berry (botany), berry that is eaten as a vegetable. The tomato is a member of the nightshade family that includes tobacco, potato, and chili peppers. It originate ...
,
onion
An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classifie ...
,
garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, str ...
, bay leaves,
culantro
''Eryngium foetidum'' is a tropical perennial herb in the family Apiaceae. Common names include culantro (Costa Rica and Panama) ( or ), cimarrón, recao (Puerto Rico), chardon béni (France), Mexican coriander, samat, bandhaniya, long coriand ...
, and
chili pepper
Chili peppers, also spelled chile or chilli ( ), are varieties of fruit#Berries, berry-fruit plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. They are used as a spice to ...
s. It's simmered for a few minutes
or hours. In some regions basil, wine, coconut milk and a small amount of mashed
pigeon peas
The pigeon pea (''Cajanus cajan'') or toor dal is a perennial legume from the family Fabaceae native to the Eastern Hemisphere. The pigeon pea is widely cultivated in tropical and semitropical regions around the world, being commonly consumed in ...
or
kidney bean
The kidney bean is a variety of the common bean (''Phaseolus vulgaris'') named for its resemblance to a human kidney.
Classification
There are different classifications of kidney beans, such as:
*Red kidney bean (also known as common kidney ...
s are added to thicken the sauce. It is used as a topping for fish and shellfish.
Origin
The dish originated in
Salinas,
Puerto Rico
; abbreviated PR), officially the Commonwealth of Puerto Rico, is a Government of Puerto Rico, self-governing Caribbean Geography of Puerto Rico, archipelago and island organized as an Territories of the United States, unincorporated territo ...
also known as ''"La Cuna del Mojito Isleño"'' (the cradle of the islander dip).
See also
*
Pasta Puttanesca
''Spaghetti alla puttanesca'' () is a pasta dish invented in the Italian city of Naples in the mid-20th century and made typically with tomatoes, olives, capers, anchovies, garlic, ''peperoncino'', extra virgin olive oil, and salt.
Etymology
B ...
, an Italian pasta dish with similar ingredients in its sauce
References
Chili pepper dishes
Puerto Rican cuisine
{{PuertoRico-culture-stub