Garlic Mojo Sauce Recipes

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GARLIC MOJO SAUCE



Garlic Mojo Sauce image

It's not just a marinade-this classic mojo sauce can also be spooned over chicken or fish for a piquant finishing touch, and deployed as a flavorful stir-in for rice.

Provided by David Tamarkin

Categories     #cook90     Sauce     Condiment     Lime Juice     Chile Pepper     Garlic     Orange Juice     Oregano

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

1/2 cup olive oil
8 garlic cloves, pressed or finely chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 medium Fresno chile, thinly sliced
1/2 cup fresh lime juice (from about 4 limes)
1/2 cup fresh orange juice (from about 1 orange)
1 1/2 teaspoons kosher salt

Steps:

  • Heat oil in a small saucepan over medium. Stir in garlic, cumin, and oregano, then immediately remove from heat. Let cool 10-15 minutes. Stir in chile, lime juice, orange juice, and salt.
  • Do Ahead
  • Sauce can be made 1 week ahead. Transfer to an airtight container and chill.

CREAMY GARLIC SAUCE



Creamy Garlic Sauce image

This sauce is great on steak and chips. We have it a lot through the summer in Australia. Serve with a nice crisp salad makes a wonderful meal. Dried parsley may be used in place of the fresh.

Provided by AUSSIEDAVE1

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 7m

Yield 4

Number Of Ingredients 7

½ cup water, divided
2 tablespoons chopped garlic
1 teaspoon garlic powder
2 cups heavy cream
1 tablespoon chopped fresh parsley
salt and pepper to taste
2 tablespoons cornstarch

Steps:

  • Pour half of the water into a saucepan, and bring to a boil over medium heat. Add the garlic and garlic powder, and boil until the water has almost evaporated, about 5 minutes. Stir in the heavy cream, parsley, salt, and pepper. Mix the cornstarch with the remaining water, and stir into the sauce. Cook, stirring constantly, until thickened, about 3 minutes.

Nutrition Facts : Calories 434.7 calories, Carbohydrate 8.9 g, Cholesterol 163 mg, Fat 44.1 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 27.4 g, Sodium 47 mg, Sugar 0.3 g

MOJO (GARLIC CITRUS SAUCE)



Mojo (Garlic Citrus Sauce) image

This is a Cuban recipe that can be used as a marinade and/or sauce for shrimp, pork or chicken. From Saveur magazine.

Provided by susie cooks

Categories     Sauces

Time 10m

Yield 1 cups

Number Of Ingredients 9

1 small head of garlic, peeled and separated
1 teaspoon salt
1/4 cup fresh bitter orange juice or 4 tablespoons fresh lime juice
4 tablespoons fresh orange juice
1/4 cup olive oil
1/2 teaspoon fresh oregano, chopped
1/4 teaspoon ground cumin
1 pinch dried oregano, crushed
salt and pepper, to taste

Steps:

  • Crush together garlic cloves and salt with a mortar and pestle, put into a medium bowl.
  • Stir in bitter fresh orange juice, or lime juice, and fresh orange juice, olive oil, chopped fresh oregano, cumin, crushed dried oregano, and salt to taste.

Nutrition Facts : Calories 581.5, Fat 54.6, SaturatedFat 7.5, Sodium 2333.9, Carbohydrate 23.4, Fiber 1.3, Sugar 10.6, Protein 3

MOJO GARLIC RESTAURANT SAUCE



Mojo Garlic Restaurant Sauce image

I have in the past gone to the Dominican and Cuban area in upper Manhattan (NYC) and have eaten Cubano Sandwiches... especially from the Mambi Restaurants. However, they do not make the original Mojo Garlic Sauce any longer (as far as I know, perhaps due to the turnover of restaurant chefs) which was great! So I have tried (for a long time) to duplicate the original Mojo recipe (but with difficulty). However, here is my version of this tasty Mojo Sauce for Cubano Sandwiches!

Provided by SkipperSy

Categories     Sauces

Time 23m

Yield 1/2 cup

Number Of Ingredients 9

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

Steps:

  • 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.
  • NOTES:.
  • 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.

Nutrition Facts : Calories 571, Fat 54.5, SaturatedFat 7.6, Sodium 4661.7, Carbohydrate 23.4, Fiber 2.6, Sugar 1.9, Protein 3.3

TOSTONES WITH GARLIC MOJO DIPPING SAUCE



Tostones with Garlic Mojo Dipping Sauce image

Crispy twice-fried plantains are a staple throughout many Latin American countries, including Puerto Rico, where my family is from. They're eaten at just about any time of day and in many ways-as a side dish along with entrees like pork or fish, as the base for savory party canapes or even as a salty late-night bar snack with a variety of dipping sauces. Here we serve them with garlic mojo (from the Spanish word "mojar" which means "to wet")-a tangy and spicy condiment made with fresh citrus juice, olive oil, garlic and herbs. Mojo is typically made with sour orange juice from Seville oranges, but as those aren't readily available you can use a mix of lime and regular orange juice to approximate the flavor.

Provided by Alejandra Ramos

Categories     appetizer

Time 30m

Yield 4 to 6 servings as an appetizer or side dish

Number Of Ingredients 10

5 large cloves garlic, peeled
1 1/2 teaspoons kosher salt, plus more if needed
1/2 teaspoon freshly ground black pepper
2 sprigs fresh oregano or 1 teaspoon dried oregano
1 sprig fresh cilantro
1/2 cup sour orange (Seville orange) juice or 1/4 cup lime juice plus 1/4 cup fresh orange juice
1/3 cup olive oil
Vegetable oil, for frying
4 large green plantains
Kosher salt

Steps:

  • For the mojo: Finely mince or use a rasp grater to grate the garlic into a small bowl or the base of a mortar and pestle. Add the salt and pepper and use a fork or the pestle to mash into a paste. Strip the oregano and cilantro leaves off the stems and add them to the bowl, mashing them into the paste. Whisk in the sour orange juice or equal parts lime and orange juice and the olive oil. Taste and add additional salt if desired. Set aside while you prepare the tostones.
  • For the tostones: Heat 3 inches of vegetable oil in a medium heavy-bottomed pot or Dutch oven until it reaches 325 degrees F on a deep-fry thermometer.
  • While the oil heats, peel the plantains and cut on the bias into 2-inch-thick pieces.
  • Fry the plantains in batches until crisp and pale yellow, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper-towel-lined baking sheets. Repeat with the remaining plantains.
  • Move the pot the off the heat (do not discard the oil).
  • Line a cutting board with parchment paper and gather a flat-bottomed glass and small bowl of water. Place a fried plantain on the parchment paper, dip the bottom of the glass in the water and use it to smash the plantain to about 1/2-inch thick. Repeat with the rest of the plantains.
  • Put the oil on the heat again and bring it back up to 325 degrees F. Fry the smashed plantains in batches until golden and crisp, 1 to 2 minutes. Drain on paper towels, season with salt and serve hot with the garlic mojo dipping sauce.

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Top Asked Questions

How do you make mojo sauce?
For the mojo: Finely mince or use a rasp grater to grate the garlic into a small bowl or the base of a mortar and pestle. Add the salt and pepper and use a fork or the pestle to mash into a paste. Strip the oregano and cilantro leaves off the stems and add them to the bowl, mashing them into the paste.
What is garlic Mojo?
Here we serve them with garlic mojo (from the Spanish word "mojar" which means "to wet")—a tangy and spicy condiment made with fresh citrus juice, olive oil, garlic and herbs.
What is mojo de ajo sauce?
Mojo de ajo is a delicious garlic and olive oil sauce that is popular in Mexico, Cuba and the Caribbean. This is a traditional garlic sauce with a tangy taste that is unique in that it contains a lot of garlic. It is often served in local restaurants as an accompaniment to grilled fish or shellfish. What is mojo de ajo?
What does mojo sauce taste like?
As a marinade, baste, or dip, this pungent, acidic sauce packs a massive amount of flavor. There are many varieties of Mojo, but it's the Cuban version that's stolen my heart. Sour orange juice serves as the tart base, with a hefty amount of garlic adding strong bite.

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