Mojo isleño This is traditionally a sauce for grilled, baked or fried fish. It was made famous by an open-air seafood restaurant in Salinas beach, on the Southern coast of Puerto Rico. Makes about 3 cups Ingredients: (A) 1/2 cup water 1 large onion, peeled and cut in slices. (B) 1 cup olive oil 1 cup tomato sauce 1 teaspoon ground white pepper 1 tablespoon capers (alcaparras) 2 tablespoons olives (preferably pitted and stuffed with onion) 2 tablespoons crushed garlic 2 bay leaves salt to taste Procedure: Bring the water to a boil. Reduce the heat to medium-low. Add the onion slices and allow to simmer, covered, for around three minutes. Add the remaining ingredients. Stir thoroughly. Cover and reduce the heat to low. Allow to simmer until ingredients are pasty. Serve warm over grilled, baked or fried fish. Enjoy! Please forward this recipe to your acquaintances and newsgroups so that they, too, may enjoy our recipes. Thank you!