stove · pan sauce
WORLD-RANKED KITCHENPrep 10 minCook 15 minCopperstreet Salsa
Independent adaptation of a publicly published Mario Castrellón recipe. Not affiliated with, sponsored by, or endorsed by Mario Castrellón.
From a world-ranked kitchen.
Ratio
Ingredients
- Yuca — 550 g yuca cocida
- Water — 2 L agua (cocción) (2000 ml)
- Aji Trompito — 13 g ají trompito rojo
- Culantro — 1 g culantro
- White Onion — 87 g cebolla blanca
- Garlic — 40 g ajo
- Lemon Juice — 40 ml zumo limón
- Parsley — 6 g perejil
- Kosher Salt — 15 g sal kosher
- Olive Oil — 20 ml AOVE
- Butter — 7 g mantequilla
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Copperstreet Salsa wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Mario Castrellón. Panamanian / neo-bistro. Cited awards include: Latin America's 50 Best #18 (2025, Maito).
Originally published as Salsa Mojo (Yuca Base).
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Mario Castrellón / 7 Caníbales (corvina con mojo) (published as “Salsa Mojo (Yuca Base)”). Full citation lives in Provenance.