Mojo Garlic Restaurant Sauce

READY IN: 23mins
YIELD: 1/2 cup




  • Place garlic, salt, oregano, (optional cumin, black pepper and Adobo seasoning) into a wooden mortar & pestle and make into almost a paste, set aside.
  • Combine in a separate bowl; lime juice (or sour orange juice), vinegar, set aside.
  • In a frying pan add the olive oil and add the garlic paste, stir and cook briefly (1/2-1 minute).
  • Next add the liquid ingredients, stir and cook briefly (1 minute), then remove (do not overcook) and let cool.
  • NOTES:
  • This recipe is basically a Dominican/Cuban sauce and adopted from the Mambi Restaurants in New York City.
  • This Mojo Sauce recipe will turn a bright “off color” green due to the fresh garlic in the recipe.
  • You can make a variation of this recipe by adding mayonnaise to taste, however, it is not a traditional ingredient in Cubano Sandwiches. Also, adding butter is an optional ingredient --
  • Mojo Sauce is great on a Cubano Sandwich: Cuban bread (substitute Italian/French Bread) with sliced fresh pork, sliced pink ham, white cheese, sour pickle, butter and Mojo Sauce. Heat/pressing the sandwich on a hot grill is preferred… however, Cubano sandwiches are also good cold. Further, I often substitute chicken for the white fresh pork….
  • In Cuba,Mojo Sauce is traditionally made with the fresh juice from sour oranges.
  • Mojo Sauce is also good on Yuka (Cassava) or Green Plantains as well.
  • The Puerto Rican Mojo Sauce is white in color and with less spices used.