This is another type of mojo, like the ones most restaurants have at the table, just like they have salt and pepper. Personally, I prefer the cilantro and parsley mojo over the mojo isleño. You can use any mojo as a topping for tostones, hallaquitas, yuca sancochada, yuca frita, parrilla, and empanadas. You can also use this mojo as a topping for grilled fish, chicken, pork or steaks.
What you need:
– 1 Tbsp. Vegetable Oil
– 1 to 2 Sweet Peppers (Ají Dulce)
– ½ Onion
– ½ Tomato
– ¼ Cup Cilantro Leaves
– ¼ Cup Parsley Leaves
– 1 Tbsp. Wine Vinegar
– 1 Tsp. Salt
– ½ Tsp. Pepper
1. Do not wash the cilantro or the parsley at first. Take the leaves and measure out first, not too tightly, and then proceed to wash them. (Note: It doesn’t matter if you use curly parsley or regular parsley)
2. Finely chop all the ingredients.
3. In a medium frying pan add the oil and begin to fry the onion and the sweet pepper for about 3 minutes.
4. Add the tomatoes, cilantro and parsley, and continue to fry for about 3 more minutes. Remove from heat.
5. Add the wine vinegar, the salt and the pepper. Try the mixture and add more salt to taste if necessary.
6. Serve as a topping of your favorite recipes, such as fish, potatoes, meats, arepas, boiled yuca or hallaquitas.