Yuca, a starchy tuber, is often boiled and topped with a garlic mojo. Here, Carolina Buia substitutes a red pepper sauce, which adds a vibrant tang. Frozen yuca is available at Latin food stores. More Latin American Recipes

Carolina Buia
Isabel González
January 2006


Recipe Summary

20 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Put the yuca and bay leaf in a large pot and cover with water. Add the 2 tablespoons of salt and bring to a boil. Cover partially and cook over moderately low heat until just tender, 35 to 40 minutes.

  • Meanwhile, in a small skillet, heat 1 tablespoon of the olive oil until shimmering. Add the bread and cook over moderate heat until golden, about 5 minutes.

  • Transfer the bread to a blender. Add the bell peppers, garlic, oregano, sherry vinegar and sugar and pulse until finely chopped. With the machine on, pour in the remaining olive oil and blend until smooth. Season the pepper sauce with salt and pepper and transfer to a bowl.

  • Drain the yuca well and transfer to a large platter. Drizzle with some of the pepper sauce and serve the remaining pepper sauce on the side.

Make Ahead

The pepper sauce can be refrigerated overnight. Bring to room temperature before serving.