Mojo (Latin-Caribbean garlic sauce)

By Laura77

Mojo (pronounced MO-ho) is used in Puerto Rico and Cuba as a condiment for tostones, deep-fried plantain chips. This pungent garlic sauce, sometimes called mojo de ajo, can also be used to flavor fried or boiled yuca, or as a marinade for pork.

Ingredients

• 1 C Good quality olive oil
• 6-10 cloves Garlic, crushed
• 1/4 C Lemon or lime juice
• 1/2 t salt

Preparation

Step 1

Place all of the ingredients into a blender or food processor and process until smooth.

Adjust the amount of salt or juice to taste.

Variations:
Canary Island-style Mojo: Mojo sauce originated in the Canary Islands, a chain of Spanish islands off the coast of West Africa. Add a tablespoon of paprika or ground cumin, or use combination of the two. For a little heat, add a chopped chile pepper. Serve with boiled potatoes or as a dip for bread.
Add a little squeeze of orange juice for an authentic sour orange flavor. Or substitute vinegar for the citrus juice.
Add a little dried oregano.
Add a little water or chicken stock to the sauce to thin it out a bit if you like.