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 In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. 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. The word "parsley" is a merger of the Old English" petersilie" (which is identical to the contemporary German word for "parsley": "Petersilie") and the Old French "peresil", both derived from Medieval Latin "petrosilium", from Latin "petroselinum", which is the latinization of the Greek πετροσέλινον ("petroselinon"), "rock-celery",