6 medium cloves garlic, peeled
1/2 tsp. salt, more to taste
1 cup cilantro, chopped, long stems removed
1/2 cup parsley, chopped, long stems removed
1/2 cup fresh mint leaves, chopped
1/2 green bell pepper, chopped
1 green serrano chile, seeded and minced
3 small slices of a baguette, toasted (1 1/2 oz.)
5 Tbs. olive oil
3 Tbs. wine vinegar

Mince the peeled garlic in a food processor. Add the salt, cilantro, parsley, mint and both peppers, and pulse until everything is finely chopped. Add the baguette slices, cut into small pieces, and pulse again. Finally, add the oil and vinegar, scrape down the sides of the container, and give it a final spin to blend.

The mojo should be a thick sauce. It's fine if it has some texture - the bread might stay in larger crumbs, but they will soften in a while.

Serve this with eggs, potatoes, rice, or with a tortilla espa Makes about a cup of mojo.

TORTILLA ESPANOLA WITH CHARRED PEPPERS

This is a variation on the classic tortilla espanola. Charred sweet red peppers are added to the potatoes and onions for this version, and you could do the same with green peppers.

4-5 small yellow potatoes (about 1 lb.)
3 Tbs. fruity olive oil
1 1/2 large yellow onions, coarsely chopped
salt and pepper to taste
3 medium red peppers, charred or roasted, peeled
7 large eggs

Scrub the potatoes well and cut them in 1/2" dice. Heat 2 tablespoons of the oil in a large, non-stick pan and add the potatoes and the onions, with a generous sprinkling of salt and some fresh ground pepper. Cook over a medium flame, stirring often, until the potatoes and onions are tender and browning, about 20-25 minutes.

Meanwhile, stem and seed the peppers, and cut them in strips roughly an inch long. Add them to the potatoes and onions.

Beat the eggs, adding salt and pepper to taste, and stir the cooked vegetables into them.

Wipe the pan clean, or take a fresh one, and add the remaining tablespoon of olive oil. Heat the oil, then pour in the egg and vegetable mixture. Turn the heat very low, cover the pan, and cook until the eggs are completely set, probably about 7-8 minutes.

Loosen the edges of the tortilla, making sure it slides freely in the pan. Using a flat lid, cover the pan, grasp it firmly with pot holders, and flip the tortilla out onto the lid, then slide it back into the pan on the other side. Cook it for a minute or two, just to lightly brown the other side, then slide it out or invert it onto a serving platter.

Serves 6.