Mojo /mō-hō/ from Portuguese molho /mō-lliō/ "sauce", has lots of interesting ingredients. Mojo originated in the Canary Islands and popular in Cuba (Both places where Mike's Spanish ancestors came from.)
Mojo de Calabacín (Spanish)
Abobrinha Molho (Portuguese)
Serves 4
Preheat the oven to 450F (225C)
Preheat the oven to 450F (225C)
1 pound (450 g) each organic: zucchini (cut into chunks) and cherry tomatoes
1 cup (240 g) sliced onions
2 Tbs. (30 ml) olive oil
1. Spread vegetables on two baking sheets.
2. Roast 15-20 minutes.
3. Transfer to a bowl and toss with one of these variations:
A. Mediterranean
Toss with 1 Tbs. (15 ml) herbes de Provence and 1 tsp. (5 ml) minced garlic. Season with black pepper to taste.
B. Cuban
Make a sause of: garlic, olive oil, organic orange juice to taste.
C. Puerto Rican
Chop coriander or parsley with lots of crushed garlic and olive oil, black pepper, butter, grated onions, vinegar and any organic citrus fruit to taste.
D. from the Dominican Republic
Mojo is called wasakaka and is made with garlic, olive oil, and organic sour orange or lemon juice to taste.
