MAIN INGREDIENTS
Mojo de ajo is a garlic sauce that's popular in Mexico, Cuba, Chile, and many Caribbean and Latin American countries. It usually consists of olive oil, crushed garlic, salt, and lemon, orange, or lime juice. The ingredients are simply blended together until smooth and the sauce is ready to be consumed.
It can be used to season yucca, tostones, chicken, steaks, vegetables, and just about anything else. In Mexico, mojo de ajo is typically used with a fish known as pejelagarto.
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MAIN INGREDIENTS
Sos pwa is a Haitian sauce with Creole origins. It is a purée made with various types of beans, and the choice of beans will determine the consistency and the color of the sauce. Traditionally, it is prepared in a pilòn, a mortar and pestle used in Haiti.
The mashed beans are typically combined with salt, pepper, garlic, parsley, and coconut milk or water in which the beans were boiled. The sauce is usually paired with white rice.
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MAIN INGREDIENTS
Ajilimójili is a Puerto Rican sauce consisting of hot chili peppers, garlic, coriander, peppercorns, white vinegar, lime juice, olive oil, and salt. In order to prepare it, all ingredients should be mashed into a smooth purée, then well-chilled.
The sauce can be prepared in a slightly sweeter version by adding honey, tomato sauce, butter, and sweet red peppers. It is traditionally spooned over grilled meat, seafood, or vegetables.
MAIN INGREDIENTS
Mojito isleño is a popular Puerto Rican hot sauce consisting of olive oil, olives, bell peppers, vinegar, tomatoes, capers, garlic, onions, and hot peppers. It is often additionally flavored with various spices and fresh herbs such as bay leaves.
This sauce is most commonly used as a chunky topping for a variety of fish and shellfish dishes, but it can also be served on the side. It is believed that mojito isleño originated in Salinas, and its name can be translated as islander sauce.
Pique verde boricua is a traditional green sauce. It is made with a combination of Caballero chili peppers, Cubanelle peppers, onions, cilantro, culantro, olive oil, lime juice, and garlic. This hot sauce is usually served with tostones, mofongo, rice and beans, meat dishes, and root vegetables.
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Pique Criollo is a Puerto Rican hot sauce prepared in numerous version, as each family has their own recipe. However, it is always based on hot chili peppers and vinegar, and the concoction can be combined with olive oil, various fresh herbs, onions, pineapple chunks, and garlic cloves.
The combination is then left to macerate in the sun for about five days, and the longer it macerates, the hotter it gets.
MOST ICONIC Pique Criollo
This spicy Haitian sauce is popular throughout the Caribbean. It consists of oil, scotch bonnet peppers, tomato sauce or tomato paste, lemon or lime juice, and various spices and flavorings such as onions, cloves, salt, pepper, thyme, and parsley.
The sauce is traditionally served warm, and it is then spooned over various meat, fish, or rice dishes, but it can also be used as a condiment while preparing other dishes to add a spicy kick.
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