{"id":45,"date":"2008-02-12T20:13:17","date_gmt":"2008-02-13T03:13:17","guid":{"rendered":"http:\/\/cookwithlars.com\/cookbook\/mojo-sauce\/"},"modified":"2018-01-17T14:20:26","modified_gmt":"2018-01-17T21:20:26","slug":"mojo-sauce","status":"publish","type":"post","link":"https:\/\/cookwithlars.com\/mojo-sauce\/","title":{"rendered":"Mojo Sauce"},"content":{"rendered":"
What can I say, never lose your mojo and always have you mojo ready \ud83d\ude42<\/p>\n
Mojo originated in the Canary Islands<\/a>, where the main varieties are red mojo (mojo rojo<\/i>) and green mojo (mojo verde<\/i>). Other countries have recipes similar to mojo, where acid ingredients such as vinegar<\/a>, lemon<\/a>, orange<\/a> or lime<\/a> juice may be used.
\nhttps:\/\/en.wikipedia.org\/wiki\/Mojo_(sauce)<\/p>\n