Best Mojo Garlic Restaurant Sauce Recipes

Basic Mojo Sauce image

Provided by Timothy H.

Categories Lime

Time 6m

Yield 4 cups

Number Of Ingredients 8

Steps:

In the bowl of a food processor, add garlic,salt,pepper,orange juice,lime juice,onion and oregano.
Process for 2-3 minutes or until smooth. Through the feeder tube add the oilve oil until the mixture is throughly blended. Store in the refrigerator until ready for use.

Nutrition Facts : Calories 531.8, Fat 54.2, SaturatedFat 7.5, Sodium 585.3, Carbohydrate 13.5, Fiber 1.1, Sugar 7, Protein 1.1

Garlic Mojo Sauce image

Provided by David Tamarkin

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.

Cuban Mojo Sauce image

Provided by SassyStew

Categories Sauces

Time 15m

Yield 3/4 cup, 8 serving(s)

Number Of Ingredients 10

6 medium garlic cloves
1/2 teaspoon lime zest
3 tablespoons fresh lime juice
1/4 teaspoon orange zest
2 tablespoons fresh orange juice
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup extra virgin olive oil
fresh ground black pepper
1 tablespoon cilantro, minced (I omit)

Steps:

Blend the garlic, zest, juice, cumin and salt in a blender until the garlic is finely chopped.
With the machine running, slowly add the oil in a thin stream until emulsified.
Transfer to a small bowl and season to taste with pepper.
Stir in the cilantro.
The mojo can be made up to four days ahead, covered and refrigerated. Bring to room temperature before serving.