Spanish Mojo Sauces – – Red Mojo Sauce: garlic (minced and crushed), salt, cumin, paprika, Spanish olive oil, water, red chili peppers Fresno or red bell pepper, Spanish sherry vinegar (to taste), Green Mojo Sauce: garlic (minced and crushed), salt, cumin, cilantro (chopped finely), Spanish olive oil, water, Spanish sherry vinegar (to taste), Red Mojo Sauce: In a mini food processor, add garlic, salt, cumin, paprika, olive oil and water. Pulse to even consistency. Add the red chili to taste and pulse. Season with vinegar, to taste.; Green Mojo Sauce: Place crushed garlic in a bowl. Add remaining ingredients, mix thoroughly and serve.; – Both Red and Green Mojo Sauces will last for several days in the refrigerator and the flavors will enhance the longer it sits.   Serve over your favorite grilled meats and vegetables.    It is great on fish and poultry or pretty much everything else.