Garlic mojo, or mojo de ajo, is a sauce of chopped garlic gently golden in olive oil, cooled slightly, then mixed with fresh cilantro, lemon juice, white vinegar, salt, and pepper, and left to rest for 10 minutes. It takes 10 minutes of preparation and 5 minutes of cooking, and makes 8 servings.
It is an essential of home cooking, used for grilled meats, seafood, and fish, even though many people do not know it by name.
How to Make Garlic Mojo?
The base is fresh garlic, olive oil, and cilantro. The garlic is cooked gently in the oil, cilantro is added off the heat so the warmth releases its aroma, and lemon juice and vinegar are whisked in to finish an aromatic sauce for marinating or serving.
Nutritional Information
Each serving of garlic mojo contains approximately 220 kcal, 1 g of protein, 23 g of fat (3 g of saturated fat), 0 mg of cholesterol, 4 g of carbohydrates, 0.5 g of sugars, and 180 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Style Garlic Mojo Recipe
Preparation: 10 minutes
Cooking: 5 minutes
Servings: 8
Ingredients
- 10 garlic cloves
- 200 ml (¾ cup + 1 tablespoon) of olive oil
- 100 ml (⅓ cup + 1 tablespoon) of lemon juice
- 2 tablespoons of white vinegar
- 1 cup of fresh cilantro
- Fine salt
- Black pepper
Instructions
- Peel and finely chop or crush the garlic cloves to release their flavor. Heat the olive oil over medium heat without letting it smoke.
- Add the chopped garlic to the hot oil and cook gently, stirring constantly, until golden, taking care not to burn it.
- Remove the oil from the heat and let it rest a few minutes until warm. Add the chopped fresh cilantro and mix well so the residual heat releases its aroma.
- Add the lemon juice and white vinegar and season with salt and pepper. Let rest for 10 minutes so the flavors blend. Serve as a sauce or marinade for meat, seafood, fish, or vegetables.
Additional Tips
Confit the garlic
Instead of browning the garlic, cook it in the oil over very low heat, 90 to 100°C (194 to 212°F), for 20 minutes to soften its bite and bring out sweet notes.
Emulsify it
Right after adding the lemon and vinegar, whisk for a few seconds to emulsify the oil with the acids for a thicker, more even sauce.
Do not burn the garlic
Burnt garlic turns bitter and spoils the whole sauce. Pull the pan off the heat as soon as the garlic turns light golden.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Olive oil | Canola or sunflower oil | 200 ml | Milder, cheaper |
| Cilantro | Parsley | 1 cup | Less pungent |
| Lemon juice | Sour orange juice | 100 ml | Cuban style mojo |
| Cooked garlic | Raw garlic | 10 cloves | More intense |
Frequently Asked Questions (FAQs)
1. Can I use another type of oil?
Yes. A neutral vegetable oil such as canola or sunflower gives a milder and more economical result.
2. How long does it keep in the fridge?
Up to 7 days in a tightly closed glass jar in the fridge. Always check the smell before using it again.
3. Do I have to cook the garlic?
Cooking the garlic softens its flavor, making it sweeter and less aggressive. You can make it with raw garlic if you prefer a more intense version.
4. Why does the sauce sometimes separate?
It happens when the oil and acids are not mixed well. Whisk vigorously after adding the lemon juice and vinegar, or use a blender if needed.
Benefits of Garlic
Garlic is known for its antioxidant and antimicrobial properties and is traditionally valued for supporting the immune system and circulation.
How to Use Garlic Mojo
Use it to marinate beef, pork, or chicken before grilling, spoon it over grilled fish and seafood, or toss it with boiled potatoes and roasted vegetables.
Did You Know?
Mojo originated in the Canary Islands, where the word comes from the Portuguese molho, meaning sauce. It later spread across Latin America, adapting to local ingredients such as cilantro in Chile.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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