Best Mojito Sauce Recipes

CUBANO MOJITO OVEN-ROASTED BABY BACK RIBS WITH HABANERO & GUAVA-PINEAPPLE TROPICAL BBQ SAUCE

Steps:

• Set the ribs in a shallow roasting pan, and pour the Mojito Marinade over them. Flip the ribs around in it to make sure they're coated all over; then grind on lots of black pepper. Cover and marinate for 4 hours or overnight.
• Preheat the oven to 250°. Put a wire rack over a jelly roll pan and pour 1 cup of water into the pan. Pull the ribs out of the marinade, scraping off any extra. Set the ribs on the rack, meaty side up. Slide them into the oven and roast slowly. Check every hour or so. If the meat looks dry, mop it lightly with some of the Mojito Marinade.
• Cook up a batch of sauce while the ribs are roasting. Set a saucepan over medium-high heat. Pour in the oil, and once it gets hot, add the ginger and habanero peppers. Cook for 1 minute. Dump in the pineapple and the guava paste, stirring til the guava paste dissolves. Add the lime and lemon juices and the Mutha Sauce. Simmer for a couple of minutes to blend the flavors. Stir in the cilantro. Set aside and heat up before serving.
• Check the ribs for doneness after 2 1/2 to 3 hours. They will be done if you can gently tear the meat between the bones or poke your finger through the meat, or if they've reached an internal temperature of at least 180°, or if they bend nicely when you grab them in the middle with a pair of tongs. Once they're tender, glaze the ribs with some of the sauce and keep cooking for 15 to 20 minutes. Or for a caramelized finish, turn on the broiler and get the surface of the ribs sizzling. When they're nicely bronzed, brush with the sauce.
• Pull the ribs out and let them set for 5 to 10 minutes, then serve with the remaining sauce.

GARLIC DIPPING SAUCE (MOJITO)

Steps:

• Make a paste from the garlic and salt using a mortar and pestle. (She says a food processor does not produce the same result).
• Add remaining ingredients and store in the refrigerator. Let come to room temperature when ready to use.

MOJITO DIPPING SAUCE

Steps:

• Heat olive oil in a small saucepan over medium-high heat. Add onion and cook for 2-3 minutes, stirring occasionally. Add garlic and cook for another minute.
• Remove saucepan from heat and add rum and place back on burner. Cook until most of liquid has evaporated. Transfer mixture to a medium mixing bowl. Cool for about 20 minutes.
• When room temperature, add zest and juice of limes, mint leaves, sugar, and mayonnaise.
• Mix until well combined. Season to taste with salt and pepper. Refrigerate until serving.

SPICED MANGO-MOJITO SAUCE

Steps:

• Purée mangoes in blender or processor until smooth. Transfer 1 1/2 cups purée to medium bowl (reserve remaining purée for another use). Mix yogurt, 4 tablespoons sugar, spiced rum, fresh lime juice, and chopped mint into purée. Sweeten sauce to taste with more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate.)

PUERTO RICAN MOJITO SAUCE

Steps:

• 1. Mix all ingredients together. Serve as a dip for plantain dishes, such as https://www.justapinch.com/recipes/side/side-vegetable/abuelita-s-tostones-de-platano-fried-plantains.html?p=1.

MANGO-FILLED CREAM PUFFS WITH SPICED MANGO-MOJITO SAUCE

Steps:

• For puffs:
• Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Bring milk, butter, and salt to boil in heavy large saucepan over medium-high heat, stirring until butter melts. Add flour all at once. Reduce heat to medium and stir with wooden spoon until dough forms ball and some batter films bottom of pan thickly, about 4 minutes. Transfer dough to medium bowl and cool 5 minutes. Using electric mixer, beat in eggs and yolks 1 at a time.
• Drop dough by generous tablespoonfuls 3 inches apart onto baking sheets, making about 24 puffs. Smooth tops with wet fingertips.
• Bake puffs 15 minutes. Reverse sheets and bake puffs until deep golden, about 10 minutes longer. Make small slit in side of each puff. Return to oven, turn off heat, and let dry 15 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)
• For filling:
• Stir mango and sour cream in medium bowl to blend. Beat whipping cream and 1/2 cup powdered sugar in large bowl until peaks form. Fold whipped cream into mango mixture. Cover bowl; refrigerate filling at least 30 minutes and up to 3 hours.
• Cut cream puffs horizontally in half. Spoon heaping tablespoon filling into each bottom half; cover with tops. Sift remaining 1/2 cup powdered sugar over.
• Divide cream puffs among 8 plates. Spoon sauce onto plates and serve.

MOJITO SAUCE

Steps:

• Bang the garlic and salt to a paste using a mortar and pestle.
• Stir in the onions, then the remaining ingredients. Taste and add a little salt if you like.
• You can make the mojito in advance, up to about 3 days, and keep it in the refrigerator. Bring it to room temperature about an hour before serving.

ONION GARLIC SAUCE "MOJITO"

Steps:

• 1. saute the onions in olive oil on medium, about 5 mins till soft.
• 2. add in the crushed garlic, combine and then all the rest of the ingredients, simmer 10 mins.

SLOW-COOKED PULLED PORK WITH MOJITO SAUCE

Steps:

• Place onions and garlic in a food processor; process until finely chopped. Add mojo marinade, lime juice, salt and pepper; process until blended. Pour half of the marinade into a large resealable plastic bag. Cut roast into quarters; add to bag. Seal bag and turn to coat. Refrigerate 8 hours or overnight. Transfer remaining marinade to a small bowl; refrigerate, covered, while marinating meat., Drain pork, discarding marinade in bag. Place pork in a 5-qt. slow cooker coated with cooking spray. Top with reserved marinade. Cook, covered, on low 8-10 hours or until meat is tender., For sauce, in a small saucepan, heat oil over medium heat 2-1/2 to 3 minutes or until a thermometer reads 200°. Carefully add onion; cook 2 minutes, stirring occasionally. Stir in garlic; remove from heat. Stir in lime juice, salt and pepper., Remove pork from slow cooker; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with two forks. Return cooking juices and pork to slow cooker; heat through., Transfer pork to a platter; serve with warm mojito sauce, stirring just before serving. If desired, sprinkle pork with chopped onion and serve with lime wedges.