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
- 118 ml freshly squeezed orange juice
- 59.1 ml freshly squeezed lime juice
- 5 clove garlic
- 2 green onions trimmed and chopped roughly
- 1.23 ml ground cumin
- 1.23 ml ground coriander
- 4.93 ml dried oregano
- 4.93 ml sea salt
- 1.23 ml freshly cracked black pepper
- 59.1 ml fresh cilantro leaves
- 59.1 ml extra-virgin olive oil
- 4 aji amarillo chile peppers stemmed
- 1 Scotch bonnet chile pepper stemmed and seeded
- 118 ml fresh passionfruit pulp
- 118 ml freshly squeezed orange juice
- orange zest
- 29.6 ml freshly squeezed lime juice
- 14.8 ml coconut sugar or agave nectar
- 59.1 ml Valentina hot sauce
- 59.1 ml 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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