Mojo (Garlic Sauce)
Bold, garlicky, and full of flavor—this Puerto Rican-style garlic mojo is the magic touch. Traditionally served with tostones or mofongo, this zesty oil-based sauce is infused with slow-cooked garlic and citrusy lime, creating the perfect balance of richness and brightness.
Servings
1 cup (2x, 3x recipe as needed)
Cooking Time
20 min
Mojo (Garlic Sauce)
By: Naysha Rivera
Bold, garlicky, and full of flavor—this Puerto Rican-style garlic mojo is the magic touch. Traditionally served with tostones or mofongo, this zesty oil-based sauce is infused with slow-cooked garlic and citrusy lime, creating the perfect balance of richness and brightness.
Ingredients
Mojo
- ½ cup good-quality olive oil
- 10–12 cloves garlic, thinly sliced or crushed
- 1 small shallot, finely minced (optional but adds depth)
- 3-4 sprigs of fresh thyme or 2 tsp dried
- 2 tbsp fresh cilantro
- 2 tsp fresh parsley
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp ground cumin
- 2 tbsp lime juice
- 2 tbsp lemon juice
- 1/3 cup orange juice
- 2 tbsp red wine vinegar
- ½ tsp sea salt (or to taste)
- Black pepper to taste
- Optional: pinch of crushed red pepper flakes for a kick
Notes:
Go low and slow: Cooking garlic over low heat prevents bitterness and gives you a sweet, mellow, garlicky flavor. Don’t rush this part—it’s the heart of the mojo.
This is more than just a dip: Mojo can also be used as a marinade, salad dressing, or drizzled over roasted veggies, beans, or grilled tofu for a burst of flavor.
Pair it with your faves: This mojo is the perfect match for my crispy tostones or mofongo recipes—both available on my blog. It’s the kind of sauce that brings the whole plate together.
Step by Step Instructions
Mojo:
Slowly infuse the garlic:
In a small saucepan over low heat, add the olive oil and sliced garlic. Let it gently simmer, stirring occasionally, for a few minutes until the garlic is golden and fragrant but not burnt. WATCH OVER STOVE, this can burn quickly.
Add aromatics + spices:
Stir in the shallots (if using), fresh thyme (or dried) onion powder, garlic powder, oregano, cumin, and black pepper. Let cook for another 1–2 minutes to bloom the spices.
Finish with acid and citrus:
Remove from heat and stir in lime juice, orange juice, vinegar, fresh cilantro, parsley and salt. Mix well and let it sit for 5 minutes so the flavors can meld.
Serve warm or at room temperature:
Use immediately or let it sit and steep longer for an even bolder taste. Store leftovers in a sealed jar in the fridge for up to 1 week. Reheat gently before using.
