Best Garlic Mojo Sauce Recipes

YUCCA WITH GARLIC SAUCE (YUCA CON MOJO)

Steps:

• Place yucca in saucepan; until yucca is just covered, add salt and lime juice and bring to a boil.
• Reduce heat, cover and simmer until tender--about 30 minutes.
• Drain and keep warm.
• Mash garlic cloves into salt with mortar and pestle (or use food processor).
• Add garlic, lemon juice, and onions to olive oil in a separate pan, heat until bubbling, then pour over yucca.
• Toss yucca & sauce "lightly" cooking to saute over medium heat; till barely brown but not CRISP!
• Serve.

TOSTONES WITH GARLIC MOJO DIPPING SAUCE

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.

GARLIC MOJO SAUCE

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.

MOJO DE AJO (CUBAN CITRUS-GARLIC BARBECUE SAUCE)

Steps:

• Heat olive oil in deep saucepan over medium heat. Add garlic, and cook until fragrant and pale golden brown. Do not let brown too much, or else garlic will become bitter.
• Stir in sour orange juice (or lime juice and grapefruit juice), water, cumin, oregano, salt and pepper. Stand back, because the sauce may spatter. Bring to rolling boil. Correct the seasoning, adding more salt and pepper, if needed. Let cool to room temperature, and then stir in cilantro or parsley. Store in bottle or jar with tight-fitting lid; shake well before serving. Serve with grilled pork, chicken, seafood and vegetables.

CAMARONES AL MOJO DE AJO (MEXICAN SHRIMP IN GARLIC MOJO SAUCE)

Steps:

• Combine 1/4 olive oil, 1/4 cup of butter, garlic, lime juice, vinegar, salt, and pepper in a blender; blend until marinade is smooth.
• Place squid and prawns into a bowl, pour in marinade, and stir until well coated. Cover bowl with plastic wrap and refrigerate for 30 minutes.
• Heat remaining 1/4 cup olive oil and 1/4 cup butter in a skillet over medium heat and cook chile until fragrant, 1 to 2 minutes. Add squid and shrimp; cook and stir until evenly browned, 10 to 15 minutes per side.

YUCA CON MOJO (BOILED YUCCA WITH GARLIC SAUCE)

Steps:

• Place the yucca in a large pot with water to cover about 1" above. Add the lime juice and lightly salt the water. Bring to a boil over medium-high heat. Reduce heat to medium, cover the pot and continue simmering for about 20-30 minutes or until yucca is tender, but not falling apart. Remove from heat and drain. Extract the string-like fiber from the inside middle of the yucca and discard. Cover and set aside. You may use a mortar and pestle or a food processor, and mash the garlic cloves together with the salt. In a deep skillet, add the olive oil, the mashed garlic, the chopped onions, and the lemon juice. Stir and heat over medium-high heat until it starts simmering. Remove from heat and pour over the cooked yucca. Serve as a side dish.

CUBAN GARLIC SAUCE (MOJO CUBANO)

Steps:

• For the mojo, you will need a large bowl. In a large bowl, pour the sour orange juice or lime juice, oregano, salt, pepper, garlic and sliced onion into the bowl and stir.
• Heat the olive oil over medium-high for 2 minutes, then when hot, pour olive oil into bowl. Be careful not to get burned, since some of it might splatter out.
• Mix the mojo ingredients, then let sit for 30 minutes.

FRIED GREEN PLANTAINS AND GARLIC SAUCE: TOSTONES WITH MOJO

Steps:

• Peel plantains and cut on a diagonal into 3/4-inch thick slices. In a heavy skillet, heat 3/4 cup oil and fry plantain slices until golden brown. Lift slices onto plate or tray to cool, and press with spatula to flatten. Return to hot oil and fry again until crisp. Drain on paper towels. Season with salt and pepper, and keep warm on a serving plate.
• In small bowl, make mojo by whisking together fresh garlic, sour orange juice, and remaining 1/4 cup oil. Dress each serving of plantains with mojo and serve immediately.

MOJO PICON (GARLIC SAUCE)

Steps:

• Using a mortar and pestle, mash cumin, garlic, and chilis with salt.
• The mixture should be mashed well.
• Add paprika, vinegar and oil, and continue to blend.
• Add bread crumbs and mash.
• Gradually add water until desired consistency is reached.
• Serve with Spanish cheese (Majorero is nice), or over boiled potatoes, with crusty french bread, on fried fish, Anything goes!

MOJO GARLIC RESTAURANT SAUCE

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.

YUCA WITH GARLIC-CITRUS SAUCE: YUCCA CON MOJO

Steps:

• In a pot of boiling water, cook the yucca until tender, but not falling apart and losing its shape, about 10 minutes. Remove the yucca from the water, and dunk into an ice bath to stop the cooking process (shocking) and set aside.
• Meanwhile, make the mojo. In a blender, place half of the red onion, garlic, parsley, cilantro, and lime juice. Start to puree and slowly drizzle in the olive oil. When well pureed, season with salt and pepper and set aside. Julienne the remaining half of the onion.
• Heat 2 inches of oil in a deep cast iron skillet to 375 degrees F. Begin frying the partially cooked yucca until golden brown, about 5 minutes.
• When uniform in color, remove the yucca from the oil and place in a bowl. Season with salt and pepper. Pour the mojo over the yucca, and garnish with the other half of the red onion.

MOJO (GARLIC CITRUS SAUCE)

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.

MOONSHINE MOJO - GARLIC HOT SAUCE

Steps:

• To roast the garlic: drizzle each bulb with olive oil, wrapping in aluminum foil. Roast in oven at 350 degrees for 45-50 minutes.
• Let garlic cool enough to handle. Breaking the bulbs apart, squeeze the individual cloves into a small food processor, pour in moonshine and blend together. When mixed, scrape contents into a large bowl.
• If desired, remove seeds from peppers. I leave the seeds, tossing the entire pepper into the processor ~ minus the stem of course.
• Puree 4-5 habanero peppers, add to garlic mixture.
• Puree 10-12 jalapeno peppers, add to garlic mixture.
• Puree baby carrots, making 1 cup of carrot puree, add to garlic mixture.
• Thoroughly mix together.
• Depending on your desired consistency of the hot sauce, spoon into 1 or 2 clean and sterilized mason jars. Cover just over the top of the carrot-garlic-pepper mixture with white vinegar.
• The hot sauce will have a sharp bite at first, let sit in refrigerator for a week for the flavors to blend and mellow.

YUCCA CON MOJO: YUCA WITH GARLIC SAUCE

Steps:

• Cover the yucca with cold salted water, bring to a boil, and cook the yucca until very tender, about 30 minutes.
• Soak the onions in the vinegar for 30 minutes.
• Crush the garlic and place in the oil. Heat the oil until almost smoking. Place the onions on top of the yucca. Pour the very hot oil over the yucca.

FISH IN GARLIC SAUCE (PESCADO AL MOJO DE AJO) RECIPE

Steps:

• Drizzle the fish with lime juice, sprinkle with salt, and refrigerate for 1 hour. Heat the butter and oil in a skillet over moderate heat and saute the garlic until golden brown, 3 to 4 minutes. Remove the garlic with a slotted spoon and set aside. Dredge the fish fillets in the flour mixture, shake off the excess, and saute in the butter and oil mixture until golden brown on both sides and cooked through. Transfer the fish to a serving platter. Add the reserved garlic, lime juice, and parsley to the pan and stir to loosen the brown bits in the bottom of the pan. Spoon the sauce over the fish and serve immediately. Serves 4 to 6.

YUCCA WITH GARLIC SAUCE: YUCCA CON MOJO

Steps:

• Place the yucca in a large 6-quart pot. Cover with 5 quarts cold water. Add the salt and bring to boil over high heat. Lower heat to medium and cook covered until it feels tender when pierced with a fork but still keeps its shape, about 30 minutes. Be careful not to overcook because yucca can turn into a gooey paste. Turn the heat to low and leave the yucca in the hot water until ready to serve.
• For The Mojo Sauce: While the yucca cooks, prepare the mojo sauce. Heat the olive oil until fragrant in a medium frying pan over medium-high heat. Saute the onion rings until lightly golden. Add the garlic and the cumin and saute, stirring for a few seconds, until golden. Pour in the bitter orange juice. Season with salt and pepper, to taste. Very quickly, drain the yucca in a large colander and transfer to a decorative serving platter. Cover with the mojo sauce and serve piping hot.
• In Cuba and the Hispanic Caribbean, yucca con mojo is served alongside rice and beans and roast pork