# World Sauces — Spanish Sauces

> Brad's reference for Spanish sauces — romesco, alioli, mojo picón, mojo verde, and salsa verde from Catalonia and the Canary Islands.

### Mojo Picón
- **Country of Origin:** Canary Islands (Spain)
- **Ingredient Ratios:** 4:3 oil:vinegar + dried red chilies, garlic, toasted bread, paprika, cumin
- **Instructions:** Blend rehydrated chilies with garlic, bread, spices & vinegar; drizzle in olive oil until smooth.
- **Typical Uses:** Spicy dip for papas arrugadas, grilled meats.

### Mojo Verde
- **Country of Origin:** Canary Islands (Spain)
- **Ingredient Ratios:** 8:8:4 cilantro:olive oil:garlic Tbsp
- **Instructions:** Blend cilantro, garlic, cumin, lime juice; stream in olive oil to a smooth green sauce.
- **Typical Uses:** Dip/marinade for potatoes, veggies, fish.

### Romesco
- **Country of Origin:** Spain (Catalonia)
- **Ingredient Ratios:** 15:5:1 tomato:olive oil:vinegar + nuts, bread, garlic, ñora chilies
- **Instructions:** Roast tomatoes & garlic; blend with softened chilies, toasted nuts & bread, paprika & vinegar; emulsify with oil.
- **Typical Uses:** Sauce for grilled vegetables (calçots), fish, meats.

### Alioli
- **Country of Origin:** Spain
- **Ingredient Ratios:** 16:4:1 olive oil:garlic:egg yolk Tbsp/cloves/unit
- **Instructions:** Pound garlic & salt; whisk in yolk, slowly drizzle olive oil to emulsify; finish with lemon juice.
- **Typical Uses:** Dip for patatas bravas, seafood, roasted meats.

### Salsa Verde (Spanish)
- **Country of Origin:** Spain
- **Ingredient Ratios:** 1:1 parsley:olive oil by volume + garlic
- **Instructions:** Finely chop parsley & garlic; whisk with olive oil, salt, lemon zest/juice.
- **Typical Uses:** Drizzled over grilled fish, roasted meats.

## Details

- **Category:** Cooking
- **Tags:** cooking, spanish, sauces, romesco, alioli, mojo-picon, mojo-verde, salsa-verde, canary-islands, catalonia

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