Mojo (sauce) is commonly used for fish, especially the proper "green mojo" (made with green pepper) but also coriander mojo ("mojo de cilantro") and parsley mojo ("mojo de perejil"). As coriander mojo and parsley mojo contain some water, they need to be kept in the fridge and have to be consumed within the two days after preparation. Red mojo, made of small red peppers from La Palma (called "pimienta picona") and paprika, is usually eaten with meat. Red and green mojo can be used interchangeably to season some dishes, prominently "papas arrugadas con salsa mojo", or "potatoes with mojo". Mojo is also
Parsley "Gremolata", a mixture of parsley, garlic, and lemon zest, is a traditional accompaniment to the Italian veal stew, "ossobuco alla milanese". In England, parsley sauce is a roux-based sauce, commonly served over fish or gammon. Root parsley is very common in Central, Eastern, and Southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles, and as ingredient for broth. In Brazil, freshly chopped parsley () and freshly chopped scallion () are the main ingredients in the herb seasoning called (literally "green aroma"), which is used as key seasoning for major Brazilian