|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 4mg||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This garlic dipping sauce recipe is known as a mojito sauce or mojo de ajo (garlic sauce) and is the recommended dipping sauce to serve with a Latin-Caribbean snack known as tostones (twice-fried green plantains) or arañitas (shredded green plantain fritters).
Most people are familiar with the Cuban drink known as a mojito (which comes from the Spanish word mojado which means "wet"), a classic highball made with mint, rum, confectioners' sugar, lime, and club soda. But this mojito is served in Puerto Rico and Cuba as a condiment for plantain chips and fritters.
Serve with freshly fried tostones, boiled or fried yuca (cassava), or use as a marinade for pork. While the sauce will keep for a few days in the fridge, the garlic and onion flavors will become stronger as it sits, so it is best to serve fresh.
1 cup olive oil, warmed
1 head garlic, peeled, crushed, and finely chopped
1 small onion, finely diced
3 tablespoons cilantro, finely chopped
2 tablespoons lemon juice
2 tablespoons lime juice
Salt, to taste
Gather the ingredients.
To a blender or food processor, add olive oil, garlic, onion, cilantro, lemon juice, lime juice, and salt.
Process until all the ingredients are incorporated and the garlic and onion are thoroughly broken down.
Transfer to a non-reactive bowl (a non-reactive bowl is one made of a material that does not react chemically with the citric acids in the lemon and lime, such as stainless steel, glass, or ceramic). Cover and refrigerate until ready to use.
Serve with plantain chips or fritters.
How to Use Mojito Sauce
How to Store
- Store mojito sauce in an airtight container in the fridge for up to 3 days. Note that the longer the sauce sits, the stronger the garlic and onion bite will be.
- The sauce can be frozen for up to a month. Defrost in the fridge overnight before using. Defrosted mojito sauce is best used as a marinade since the texture may suffer from freezing.
What Is Mojo Sauce?
Mojo is the name given to a family of sauces originating in the Canary Islands. In Cuban cooking, the name mojo is any sauce that is made with oil or fat, garlic, and citrus juice. It is often used to marinate pork or to flavor cassava. When served as a dipping sauce for plantains or fried yuca, the sauce is called mojito.