Cuban Mojo Sauce – Paleo and AIPaleo
I first discovered mojo sauce at a Cuban restaurant in West Palm several weeks ago . . . and fell in love. They served it as a dipping sauce with plantain chips. Since then, I’ve made it and used it as salad dressing, a dipping sauce, to make dehydrated kale chips and as a quick meal-maker condiment – yummy garlic and olive oil goodness, with just a little acid, all in one. I left my garlic chunky but you can also continue blending until yours is in smaller pieces, if you’d prefer.
This is one recipe that Sam’s makes less expensive and easier. Both the olive oil and the garlic came from Sam’s: the cold pressed extra virgin olive oil in the big 3L jug (under $12) and the pre-peeled garlic in a bag ($6 for 3 pounds).
Cuban Mojo Sauce
- 20 cloves garlic, peeled
- 1 cup extra virgin olive oil
- 2 tbsp lime juice
- 2 tbsp fresh cuban oregano leaves or cilantro
- 1 tsp salt (or to taste)
Blend all ingredients in the small bowl of a food processor or in a blender. Store in a sealed container in the refrigerator.