Easy Puerto Rican-Style Mojo (Garlic Sauce) Recipe 2 Ways
If you are looking for a simple yet flavorful sauce for your roasted vegetables or meats, or you just learned about fried plantains, this Puerto Rican mojo sauce is your answer! Made with fresh ingredients and it will take only 5 minutes. Enjoy!
What is it?
The word “mojo” means sauce, and it is originally from the Canary Islands. It is usually served as a dipping sauce or poured over an entrée or side. Today, there are many variations of mojo all over Latin America, particularly in the Caribbean, Mexico, and Chile. The Cuban sauce will typically include citrus such as lime or lemon juice, while the Mexican mojo is usually packed with spices and heat, for example. The most common names are mojo verde which is made of mostly herbs, mojo rojo, or mojo picón which is spicy. Today we will focus on the Puerto Rican mojo sauce recipe.
In Puerto Rico, you will find mojo de ajo (garlic sauce) typically over tostones (fried green plantains), red meats, or in a sandwich. You may also find it as a dip for different sides such as yuca fries. Mojo is also perfect as a meat marinade due to its packed flavors and aromas that complement these foods beautifully. It is a simple sauce but not to be underestimated!
This recipe showcases an easy Puerto Rican-style mojo that has fresh garlic cloves as the base/traditional ingredient. These are the 2 ways in which you will find it at restaurants or gatherings. One mojo is made lightly simmered while the other is made with only crushed ingredients.
Easy Puerto Rican-Style Mojo (Garlic Sauce) Recipe 2 Ways
Lightly simmered mojo.
Jump to RecipeMany places will serve the simmered version. For that recipe, you need a small saucepan or frying pan, a garlic press, 8-10 garlic cloves, a dash of salt and black pepper, ¼ teaspoon of ground cumin, ¼ tsp of oregano, juice of half a lemon or lime juice (optional), ½ teaspoon of vinegar (optional) and 1/2 cup of extra virgin olive oil. You can use any type of oil you have but the better the quality of the oil, the better the flavor will be.
Once you have your ingredients, use a garlic press to “mince” your peeled garlic. Place garlic in the saucepan over medium heat with the olive oil. As it heats up, you can add the juice of half a lemon or lime and gently stir together. Continue to stir occasionally, and once it starts bubbling add a dash of salt. Do not brown the garlic. This will completely change the taste of the mojo and make it bitter. After about a minute, remove from the heat and allow the mixture to cool.
As the mojo cools down, add the black pepper, ¼ tsp of cumin, and oregano. Once it is cool, taste and see if you need to add more salt and if you would like to add the vinegar. You can also add more of any spice/herb you like. That is how you make simmered mojo!
Crushed mojo.
Jump to RecipeFor your crushed mojo, you need a wooden mortar but if you do not have one, a small bowl and a fork will do. Some people use a food processor to “chop” the ingredients more evenly but I do not find it necessary. This is a recipe abuelas would make quickly with local ingredients and no need for an appliance.
The ingredients you need are 4-6 fresh garlic cloves, 1/8-1/4 cup and 1 tablespoon of extra virgin olive oil, Adobo seasoning (optional), a dash of salt and freshly ground pepper, ¼ teaspoon of oregano, and 2 tablespoons of cilantro. If you do not like cilantro, whether it is just because, or it tastes like soap to you, you can easily substitute it with Italian parsley. It will be delicious either way!
Begin by placing the garlic in the mortar with the salt, black pepper, and oregano. You can also add the dash of Adobo now. Then pour one tablespoon of oil over the garlic and press it all together with the pestle to make somewhat of a garlic paste. Once the garlic is crushed and the mixture is fragrant, add the olive oil and pestle/blend again. If you went with 6 or more garlic cloves, then add the ¼ cup of oil, but if you used less, 1/8 cup will most likely be sufficient… and that’s how you make this easy Puerto Rican-style mojo!
Final notes.
If you have leftovers, you can easily store either mojo in an airtight container/glass jar for up to a week. It keeps well. If you know you are going to use it that night, you can pull it out an hour before using so it comes down to room temperature and does not make your meat cold. Be sure to only pull out the amount you (estimate) will need as it should not be refrigerated again.
I hope you enjoyed this easy Puerto Rican recipe! Please feel free to post pictures in the comment section and let me know if you made any changes to the recipe. Always happy to hear when people try new things with the recipes.
¡Buen provecho from The Happy Wookiee!
Easy Simmered Puerto Rican Mojo (Garlic Sauce) Recipe
Equipment
- 1 small saucepan
- 1 garlic press optional
Ingredients
- 8-10 garlic cloves peeled
- 1/2 cup olive oil extra virgin*
- dash salt
- dash black pepper
- 1/4 tsp ground cumin
- 1/4 tsp dried oregano
- juice of half a lemon
- 1/2 tsp white vinegar optional
Instructions
- Use the garlic press to "mince" your peeled garlic.
- Place garlic in saucepan over medium heat with the olive oil.
- As it heats up, add the juice of half a lemon or lime and gently stir together.
- Continue to stir occasionally, and once it starts bubbling add a dash of salt.
- Do not brown the garlic. This will completely change the taste of the mojo and make it bitter.
- After about a minute, remove from the heat and allow mixture to cool.
- As the mojo cools down, add the black pepper, ¼ tsp of cumin, and oregano.
- Once it is cool, taste and see if you need to add more salt and if you would like to add the vinegar. You can also add more of any spice/herb you like.
- Serve over freshly made tostones or your favorite red meat.
- ¡Buen provecho from The Happy Wookiee!
Notes
Easy Crushed Puerto Rican Mojo (Garlic Sauce) Recipe
Equipment
- 1 wooden mortar and pestle* optional
- 1 sharp knife
Ingredients
- 4-6 fresh garlic cloves
- 1/8 - 1/4 cup olive oil + 1 tbsp extra virgin
- dash adobo seasoning optional
- dash salt
- dash freshly ground black pepper
- 1/4 tsp dried oregano
- 2 tbsp packed cilantro or Italian parsley*
Instructions
- Begin by placing the garlic in the mortar with the salt, black pepper, and oregano. If you do not have one, a small bowl and a fork will do.
- Then pour one tablespoon of oil over the garlic and press it all together with the pestle to make somewhat of a garlic paste or chunky puree.
- Once the garlic is crushed and the mixture is fragrant, add the olive oil and pestle/blend again.
- If you went with 6 or more garlic cloves, then add ¼ cup of oil, but if you usedless, 1/8 cup will most likely be sufficient
- Serve over your favorite red meat or roasted vegetables, or use as a meat marinade!
- ¡Buen provecho from The Happy Wookiee!
