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 with numerous 2 mm diameter yellow to yellowish-green flowers. The seeds are ovoid, 2–3 mm long, with prominent style remnants at the apex. One of the compounds of the essential oil is apiol. The plant normally dies after seed maturation. Parsley is a source of flavonoids and antioxidants, especially luteolin, apigenin, folic acid, vitamin K, vitamin C, and vitamin A. Half a tablespoon (a gram) of dried parsley contains about 6.0 µg of lycopene and 10.7 µg of alpha carotene as well as 82.9 µg of lutein+zeaxanthin and 80.7 µg of beta carotene. Excessive consumption of parsley should be avoided