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 from πέτρα ("petra"), "rock, stone", + σέλινον ("selinon"), "celery". Mycenaean Greek se-ri-no, in Linear B, is the earliest attested form of the word "selinon". Garden parsley is a bright green, biennial plant in temperate climates, or an annual herb in subtropical and tropical areas. Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10–25 cm long with numerous 1–3 cm leaflets, and a taproot used as a food store over the winter. In the second year, it grows a flowering stem to tall with sparser leaves and flat-topped 3–10 cm diameter umbels