Mojo Garlic Restaurant Sauce
photo by SkipperSy
- Ready In:
- 6 garlic cloves
- 1 teaspoon salt
- 1⁄8 teaspoon oregano
- 1 pinch ground cumin (optional and to taste)
- 1 pinch black pepper (optional and to taste)
- 1 pinch adobo seasoning (optional and to taste)
- 3 tablespoons lime juice (substitute sour orange juice found in Hispanic markets)
- 1 teaspoon vinegar
- 2 tablespoons olive oil
- 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.
- 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.
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!
RECIPE SUBMITTED BY
Living in Metro New York City, I have a great appreciation of the many cultures and foods from far off lands. I have also traveled extensively around the world, met many wonderful people and tasted some terrific dishes!