Mojo

(Latin-Caribbean garlic sauce)

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

Ingredients

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

Method

Place all of the ingredients into a blender or food processor and process until smooth.
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.