Mojito isleño

The sauce is made with water, vinegar, olive oil, olives, capers, tomato, onion, garlic, bay leaves, culantro, and chili peppers.

It's simmered for a few minutes or hours.

In some regions basil, wine, coconut milk and a small amount of mashed pigeon peas or kidney beans are added to thicken the sauce.

[1][2] The dish originated in Salinas, Puerto Rico also known as "La Cuna del Mojito Isleño" (the cradle of the islander dip).

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