Total Time
Prep 10 mins
Cook 0 mins

From Daisy Martinez. To use with Tostones or Chicharrones de Pollo.

Ingredients Nutrition


  1. Bang the garlic and salt to a paste using a mortar and pestle.
  2. Stir in the onions, then the remaining ingredients. Taste and add a little salt if you like.
  3. You can make the mojito in advance, up to about 3 days, and keep it in the refrigerator. Bring it to room temperature about an hour before serving.


Most Helpful

Simply and easy to make, really tasty... Thanks

salsero February 14, 2014

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