Mojo Sauce
10m prep 0s cook 10m ready
This Cuban-style mojo sauce is made with sour citrus, garlic, herbs, and oil. It is typically served with crispy yucca or plantains.
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Ingredients
- 1/2 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lime juice
- 5 clove garlic
- 2 green onions trimmed and chopped roughly
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1 tsp dried oregano
- 1 tsp sea salt
- 1/4 tsp freshly cracked black pepper
- 1/4 cup fresh cilantro leaves
- 1/4 cup extra-virgin olive oil
- 4 aji amarillo chile peppers stemmed
- 1 Scotch bonnet chile pepper stemmed and seeded
- 1/2 cup fresh passionfruit pulp
- 1/2 cup freshly squeezed orange juice
- orange zest
- 2 tbsp freshly squeezed lime juice
- 1 tbsp coconut sugar or agave nectar
- 1/4 cup Valentina hot sauce
- 1/4 cup avocado oil
- sea salt
- freshly cracked black pepper
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Step 1.
Combine orange juice, lime juice, garlic, green onions, cumin, coriander, oregano, salt, pepper, cilantro, and olive oil in a blender or food processor.
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Step 2.
Pulse until the mixture is uniform and creamy but still has a bit of texture.
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Step 3.
Serve immediately, or refrigerate for up to 2 days. After 2 days, use as a marinade for chicken or pork for up to 1 week.
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Nutrition (per serving, estimated)
Estimated based off 12 of 22 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1536 mg
- Iron: 24.7 mg
- Magnesium: 335 mg
- Phosphorus: 1315 mg
- Potassium: 5589 mg
- Zinc: 9.98 mg
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