How to Make Mojo Sauce

Mojo for tostones

When you’re ready to dig into tostones or plantain fritters, some like them plain with a dash of adobo. And some—like me, hi—want to dip every single one into a bowl of garlicky mojo sauce.

In this Abuela Cooking 101, we look how to make mojo. This simple sauce takes 5 minutes and goes with just about everything: grilled meats, fried yuca, your favorite steamed vegetables, and, of course, a big plate of hot, golden-brown tostones.

For another quick and easy way to make mojo—Cuban style—check out Ana’s Cuban Yuca Con Mojo. But today, we’re making mojo the Boricua way.

Ready to Make Mojo?

How to Make Mojo Sauce

Recipe by Michelle Ezratty Murphy
3.8 from 19 votes
Cuisine: Puerto Rican


Prep time


Cooking time



  • 1 cup olive oil

  • 1/2 to 1 lime

  • 10 to 12 cloves garlic, smashed and pressed

  • 1/2 tsp. salt

  • 1 tsp. fresh parsley, finely chopped (if you wish)


  • Whisk oil, lime juice and garlic in a bowl.
  • Place mixture in a sauce pan. Set heat to the lowest possible setting and simmer for half an hour. Keep an eye on it. Do not let the garlic burn, or it will give your oil a bitter, unpleasant taste.
  • That’s it! You’re done. Remove from burner and place in a container with a lid. I use a glass jar. Your mojo sauce will keep in the fridge for up to a week.
  • When ready to use, check the flavor. Add a squeeze of lime and dash more salt, if you wish. You can also add 1 tsp. of a fresh, finely chopped spice—like parsley, my favorite, or cilantro, if you prefer.
  • Use on everything. I do!

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