These sauces are typical of Cuba and the Canary Islands. Can be used to accompany fish, meat and vegetables.

Mojo rojo

ingredients:
3 dried chillies
300 ml extra virgin olive oil
little vinegar
4 cloves of garlic, peeled
1 tablespoon cumin
salt
procedure:
Boil the dried chillies in vinegar and water for about 10 minutes
Just toast the cumin. In a mortar, combine all ingredients except the oil, which will be added a little at a time with a little water to allow the emulsion.

Mojo green

ingredients:
5 or 6 cilantro leaves
1 bunch parsley
300 ml extra virgin olive oil
cumin salt
3 cloves of garlic
1 ice cube
procedure:
Lightly toast the cumin.
In a mortar, combine all ingredients (including ice) in the oil, which will be added gradually.