Sofrito is heavily emphasized as the third critical component in a "sofregit" base along with tomatoes and onions. Garlic is optional, as it is not considered an integral part of the standard "sofregit" recipe. Some "sofregit" recipes do not contain tomatoes at all, but are made more complex with the addition of diced vegetables such as leeks or bell peppers. In Italian cuisine, chopped onions, carrots and celery is battuto, and then, slowly cooked in olive oil, becomes "soffritto". It is used as the base for most pasta sauces, such as arrabbiata sauce, but occasionally it can be used as the
Mojo (sauce) a dip for "tostones", fried cassava, and sometimes mashed with "mofongo". In the Dominican Republic, it is called "wasakaka" and is used as a sauce for roasted chicken and boiled cassava. Wasakaka is a mix of garlic, olive oil, and sour orange or lemon juice. Mojo (sauce) Mojo (, from Portuguese "molho" , meaning "sauce") is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, salt, water, local pepper varieties (called "pimienta" in the Canary Islands), garlic, paprika (called "pimentón" in Spain), cumin or coriander, and other spices. Mojo originated in