This variety of mojo sauce is called wasakaka. It originates from the Dominican Republic and is usually served with roasted chicken or boiled cassava. The recipe is also posted here on the Food & Wine Magazine website.
Makes 1.5 cups of sauce
1/3 cup fresh lime juice
1/4 cup water
1/2 cup extra-virgin olive oil
1/4 cup minced garlic
1/4 cup minced red onion
3 fresh red chilies, such as cayenne—stemmed, seeded and thinly sliced crosswise
2 tablespoons finely chopped parsley
2 tablespoons finely chopped oregano
Freshly ground pepper
- In a small saucepan, combine the lime juice with the water and bring to a boil.
- Remove from the heat and stir in the remaining ingredients.
- Let the sauce cool to room temperature before serving.
I was running low on parsley, so my version isn't as green as it should be. This sauce has a nice bit of tanginess and heat. I imagine it would also go great with some chickenless patties or seitan.
If you've seen the original magazine cover, you'll notice that I even copied the blue plate and the mini spoon! There were actually two sauces featured on the cover, but the other one required the use of a blender and I was just too lazy to deal with washing more kitchen equipment. :)