Hi Lydia,

Here in the Canary Isalnds, the home of mojo picón, you don't normally find it translated on menus. I'd simly state it as above - either as 'sauce' or 'dip' (it's used both ways).

Good luck!

Álvaro :O)

Lydia, when I lived in Tenerife, I saw such an explanation next to the name of the sauce in Spanish, in some restaurants. This sauce is typical of the Canary Islands. Good luck

literal = mojo picon = I wet picon
then modification ---> Garlic Sauce

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Note added at 15 mins (2008-10-02 14:26:06 GMT)
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http://www.recipezaar.com/bb/viewtopic.zsp?p=1074947

Like hot curry seasoning or hot tabasco dip.

http://recetasok.es/recetas/entry.php?id=1633
http://www.flickr.com/photos/howlita/2583935018/
http://www.elcatavinos.com/cocina/Program/view.asp?ID=20104
Mojo picón - Masas, caldos y salsas Saladas

Preparación:
Machacar en un almirez los ajos con la sal gorda.
Ablande la pimienta dejándola en agua caliente unos minutos.
Agregar el pimentón, los cominos y la pimienta a los ajos en el almirez.
Machacar todo bien
Añadir el vinagre, el aceite y un vaso de agua y remover hasta que todo ligue bien.
Servicios: 4 personas
Tiempo de preparación: 30 minutos.
Ingredientes:
Guindillas: 2 unidad(es)
Ajo fresco: 4 diente(s)
Aceite de oliva: 6 cucharada(s)
Pimentón picante: 1 cucharada(s)
Comino, semillas: 1 pizca
Sal gorda: 1 pizca

http://es.lezzetler.net/salsa-mojo-picon-canario-vt2596.html
http://lezzetler.net/viewtopic.php?t=6992

Mojo Vinegreta (Garlic Dip)

4 ea To 6 cloves garlic
1 ts Salt
1/3 c Sour orange juice or equal parts of fresh lime,
lemon, and sweet orange juice
Salt and freshly ground black pepper to taste
1 cup pure Spanish olive oil

1. In a mortar, mash the garlic with the salt until a smooth paste is formed. In a food processor fitted with a steel blade, combine the garlic paste, citrus juice, and salt and pepper. With the motor running, add the oil very slowly, processing until smooth. Remove any pieces that aren't processed. (Alternatively, the ingredients can be mashed together in a mortar.)
2. Cover and refrigerate, and bring to room temperature when ready to use. Mojo Vinegreta will keep about 1 week refrigerated.

Makes 1 1/4 cups Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) MOJO VINEGRETA Garlic Dip.

HTH!

Suerte.

I have several of these flavored oils, they are used mostly for dipping bread, sometimes to flavor meat or fish. They aren't really sauces, but oils infused with herbs and garlic. I'm not sure if it's spicy, if it is, then I would call it Hot Garlic Dipping Oil.