Mojo Criollo

1 cup
Prep Time
Cook Time
Ready In

"Not for the faint of heart! This Cuban condiment is a very potent garlic sauce - but oh, so delicious! Traditionally, it's made with lard - but this recipe is really tasty and much healthier. My mouth is watering as I think of yucca that's been cooked till its almost falling apart and then smothered in this velvety sauce... This recipe makes just one cup. I would personally double it..."

Original recipe yields 1 cup serving
  • NOTE: If you can't find Seville oranges, you can use a mixture of 1/4 cup regular orange juice, 1/8 cup fresh lime juice, and 1/8 cup fresh lemon juice.


  • Serving Size: 1 (340.5 g)
  • Calories 1077
  • Total Fat - 108.4 g
  • Saturated Fat - 15 g
  • Cholesterol - 0 mg
  • Sodium - 2336.1 mg
  • Total Carbohydrate - 28.9 g
  • Dietary Fiber - 4.6 g
  • Sugars - 13.4 g
  • Protein - 3.4 g
  • Calcium - 111 mg
  • Iron - 1.3 mg
  • Vitamin C - 57.3 mg
  • Thiamin - 0.2 mg

Step 1

Using a mortar and pestle, crush the garlic with the salt to form a thick paste.

Step 2

In a mixing bowl, combine the garlic paste, onion, and juice. Let the mixture rest at room temperature for at least 30 minutes.

Step 3

RIGHT BEFORE you're ready to serve themojo, heat the oil over medium-high heat in a medium size pan until it is very hot. Add the garlic mixture (quickly, because it will splatter!!!), stir, and serve immediately.

Step 4

To reheat, simmer over low heat, 6-8 minutes. The sauce will keep for a couple of weeks, refrigerated.

Tips & Variations

No special items needed.