El Fogón de Frakie

Experience the authentic taste of Salinas, PR, with this Mojo Isleño. Born in my father’s hometown, this world-famous coastal sauce is the perfect companion for seafood. The most famous dish for this dip is pescado al mojo isleño. It’s a slow-cooked masterpiece of onions, olives, and capers in a tomato base that captures the essence of Puerto Rican island living.   Ingredients:  

• • 2 lbs white onions, thinly sliced into rings (Mojo is all about the onions!)

• • 1 cup tomato sauce

• • 1 cup olive oil

• • ½ cup stuffed green olives

• • 2 bay leaves

• • 1 tbsp white vinegar

• • Salt & black pepper to taste

• • Optional: 1-2 cloves of minced garlic

• • Pilón

  Methods:  

• • Sauté the Onions: In a large saucepan or pot, heat the olive oil over medium-low heat. Add the sliced onions and cook slowly until they become soft and translucent. Do not let them brown; you want them tender and sweet.

• • Build the Base: Stir in the tomato sauce, olives, capers, bay leaves, and vinegar. If using garlic, add it now.

• • Simmer: Reduce the heat to low and let the sauce simmer for about 15 to 20 minutes. This «slow-cooked» process allows the flavors of the olives and bay leaves to infuse into the oil and onions.

• • Season: Taste the sauce and add salt and pepper as needed. Remove the bay leaves before serving.

• • Serve: Pour the warm Mojo Isleño generously over fried snapper, mahi mahi, or even boiled yuca.