Mojito Garlic Dipping Sauce

Garlic dipping sauce

The Spruce

  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
420 Calories
38g Fat
10g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 420
% Daily Value*
Total Fat 38g 49%
Saturated Fat 6g 28%
Cholesterol 30mg 10%
Sodium 80mg 3%
Total Carbohydrate 10g 3%
Dietary Fiber 1g 4%
Protein 12g
Calcium 60mg 5%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 used in Puerto Rico and Cuba as a condiment for plantain chips and fritters. It's also used to flavor fried or boiled yuca (cassava) or as a marinade for pork.


  • 1 cup olive oil (warmed)
  • 1 head of 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)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for garlic sauce
    The Spruce
  2. To a blender or food processor, add olive oil, garlic, onion, cilantro, lemon juice, lime juice, and salt.

    Blender with olive oil, garlic, onion, cilantro, lemon juice, lime juice, and salt.
    The Spruce
  3. Process until all the ingredients are incorporated and the garlic and onion are thoroughly broken down.

    Blender with processed ingredients.
    The Spruce
  4. 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.

    Ingredients transferred into a square container.
    The Spruce
  5. Serve with plantain chips or fritters.

    Finished sauce with plantain chips.
    The Spruce

Other Classic Latin/Caribbean Sauces

Homemade hot pepper sauce, usually made with Scotch bonnet peppers, can be found in most Caribbean island homes as can satay peanut sauce, which turns the Asian version on its head by adding jerk flavors. It's great with grilled shrimp, chicken, and pork skewers.

Spicy chicken sauce with a hint of jerk flavorings is another popular sauce that adds a powerful kick to grilled chicken, pork, and seafood. If serrano peppers are too spicy, a milder jalapeño can be used instead.

Sofrito with culantro is often referred to as a sauce but it is more like a French mirepoix and is the basis for many Latin Caribbean dishes, although it can be used as a condiment, qualifying it as a sauce of sorts.