Mojito Isleņo from Provida Chat Forum member arroy001 I'm originally from Puerto Rico and over there we cook without adding much salt (if any). We instead season with spices and veggies. This other one is called Mojito Isleņo. You serve this with fish or shellfish. The traditional recipe calls for olive oil and olives. Since they're high in fat, I've eliminated them from the recipe. Also, make sure you thoroughly rinse the capers and pimientos or you will be adding unnecesary salt to your sauce. 2 white or yellow onions, peeled and finely sliced 4-5 garlic cloves, minced 3 bay leaves 2 c low-salt or no-salt chicken broth 2 tbsp capers (optional) 1 can (4oz) pimientos, thinly sliced (Goya's a good brand) 2 tbsp white vinegar 2 cans (8 oz each) no sodium or low-sodium tomato sauce 2-3 tbsp fresh cilantro, chopped No-salt salt substite and freshly ground black pepper to taste Mix it all up and cook/simmer until onions are tender. Keeps in the refrigerator for about a week.