Mojo (, from Portuguese molho , meaning "sauce") is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, local pepper varieties (called pimienta in the Canary Islands), garlic, paprika (called pimentón in Spain), cumin or coriander, and other spices. Mojo originated in the Canary Islands, where the main varieties are green mojo (mojo verde), red mojo (mojo rojo), and spicy red mojo (mojo picón). Other countries have recipes similar to mojo, where acidic ingredients such as vinegar, lemon, orange, or lime juice may be used. Canarian mojo Typology Green mojo, or mojo containing green spices, is commonly used for fish, especially the proper green mojo (made with green pepper) but also coriander mojo (mojo de cilantro) and parsley mojo (mojo de perejil). 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. Red mojo, made of small red peppers from La Palma (called pimienta picona or pimienta palmera) and paprika, is usually eaten with meat. Red and green mojo can be used interchangeably to season some dishes, prominently papas arrugadas con salsa mojo, or potatoes with mojo. Mojo is also commonly served with fresh bread rolls at the beginning of a meal. 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. Canarian variations Local variations of mojo include recipes with cheese, such as mojo con queso (mojo with cheese) from 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. Every Canarian family has its own mojo recipe, which can vary greatly in flavour, spiciness, and texture. There is also almond mojo, an ideal accompaniment to various roasted dishes. Saffron mojo, whose main ingredient is Canarian saffron, tastes excellent with any fried cheese. Garlic mojo is ideal on pizza. Herb mojo is made of mixed spices and is ideal