International Recipes and Cooking Around the World


Heads of garlic

(Latin-Caribbean garlic sauce)

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Average: 4.3 (16 votes)

Mojo (pronounced MO-ho) is used in Puerto Rico and Cuba as a condiment for tostones, deep-fried plantain chips. This pungent garlic sauce, sometimes called mojo de ajo, can also be used to flavor fried or boiled yuca, or as a marinade for pork.

Makes about 1 1/2 cups


  • Good quality olive oil -- 1 cup
  • Garlic, crushed -- 6 to 10 cloves
  • Lemon or lime juice -- 1/4 cup
  • Salt -- 1/2 teaspoon


  1. Place all of the ingredients into a blender or food processor and process until smooth.
  2. Adjust the amount of salt or juice to taste.

Mojo Variations

  • Canary Island-style mojo: Mojo sauce originated in the Canary Islands, a chain of Spanish islands off the coast of West Africa. Add a tablespoon of paprika or ground cumin, or use combination of the two. For a little heat, add a chopped chile pepper. Serve with boiled potatoes or as a dip for bread.
  • Add a little squeeze of orange juice for an authentic sour orange flavor. Or substitute vinegar for the citrus juice.
  • Add a little dried oregano.
  • Add a little water or chicken stock to the sauce to thin it out a bit if you like.


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