Traditional Island Sauce

Our Traditional Island Sauce (Mojo Isleño) is a tomato-oil based sauce that is mainly cooked with onions for a delicious sweet tart flavor.  It is primarily used as a topping or dipping sauce for our fried red snapper (chillo frito).

Today, many individuals add other ingredients to this dish like sofrito, red bell peppers, garlic, seasoning packets, etc.  However, the authentic Mojo Isleño is prepared with a few ingredients that create a deep rich flavor when the sauce is slow-cooked.

This sauce originated in Salinas, Puerto Rico.  I visited Salinas this year, which is located in the Southern part of the island, and is also known for its salt flats, among other important discoveries.

Aida’s Garden!

As you know, I have a garden with tons of tomatoes and onions.  Several weeks ago, I canned homemade tomato sauce that I plan to use to prepare this dish along with some fresh yellow onions that I harvested 2 days ago.  However, you can use regular canned tomato sauce.

Peeling and Cutting the Yellow Onion!

This recipe calls for 1 pound of sliced onions.  Cut off both ends and then cut the onion in half.  Remove the papery skin and the first layer of the onion. 

Cut each half into ¼ to ½-inch slices or the thickness of your preference.  Continue this process for the remaining onions.

Adding the Ingredients to Saucepan!

In a 4-quart saucepan (Caldero), heat ½ cup of extra virgin olive oil over medium heat.  The olive oil improves the texture of this sauce due to its small amount of fat. 

We can now add 2 cups of homemade tomato sauce or 2 cans (8 ounces each) of tomato sauce, 20 pimiento stuffed green olives, cut into halves, 2 tablespoons capers and ½ tablespoon lite salt or to taste.

Pour 1½ cups water at room temperature.

Lastly, add 2 tablespoons red wine vinegar, 1-pound sliced onions and 2 to 3 bay leaves.  The red wine vinegar actually balances the acidity of the tomatoes. 

Stir all the ingredients until well blended and continue cooking over medium heat for at least 5 to 10 minutes. 

Simmering the Traditional Island Sauce!

Reduce heat to low after 10 minutes of cooking over medium heat.  Cover saucepan with lid and simmer until the volume is reduced to create a flavorful and smooth consistency.  This usually takes 40 to 60 minutes, stirring occasionally.

As the onions cook, it will break down the enzymes providing a sweet flavor to this sauce. 

After 30 minutes of simmering, the onions are softer and there is less volume in the saucepan, creating a thicker sauce.   Continue simmering. 

With a total of 45 minutes of simmering, the volume has decreased and the sauce has the right consistency of thickness.   Our Traditional Island Sauce (Mojo Isleño) is ready.

Serving the Traditional Island Sauce (Mojo Isleño)!

You can prepare this sauce in advance and store in the refrigerator for 3 to 5 days.  This sauce has a pleasant aromatic sweet tart flavor.  The onions are very soft and provide some sweetness to this sauce when cooked.

When you prepare this sauce especially with homemade tomato sauce and adding slices of fresh yellow onions, you will be creating more intense rich flavor in this dish.

As I mentioned earlier, the Mojo Isleño is usually served as a topping or

 dipping sauce for the fried red snapper.  

Click on the button below to watch my YouTube video on How to Prepare our Traditional Island Sauce (Mojo Isleño)!

Recipe and Nutritional Facts!

Nutritional information is provided as a courtesy and is approximate only.  Please refer to our Nutritional Facts Disclaimer for more information.

Print

 

Nutritional Facts Disclaimer