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Puerto Rico recipeCuba recipeMojo de Ajo (Garlic Mojo)

Golden garlic and olive oil sauce with sour orange, lime and parsley, for yuca, tostones and roast pork.

By Wanda Oyola 30 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A small bowl of golden garlic mojo with olive oil, minced garlic and parsley, next to fried yuca.

Mojo de ajo is the garlic sauce that makes a plate of boiled yuca or crisp tostones disappear. In Puerto Rico and Cuba it shows up next to fried plantains, roast pork and grilled fish: lots of garlic, good olive oil, a squeeze of sour orange and lime, and a handful of parsley for color.

The Thermomix® TM7™ minces the garlic in seconds, then warms it in the olive oil at a gentle 80°C (175°F), just enough to take away the raw bite without browning it, so the mojo stays sweet and golden instead of bitter. The citrus and parsley go in after the oil cools a little, so they keep their fresh flavor.

Made in the Thermomix® TM7™

Mojo de Ajo (Garlic Mojo)

Makes: About 300 g (1 1/4 cups)

  • Prep10 min
  • Cook10 min
  • Total30 min
  • Serves10

Ingredients

To serve

Instructions

  1. Place the parsley in the clean, dry mixing bowl and chop 3 sec/speed 7. Transfer it to a small bowl and set it aside.
  2. Add the garlic and salt to the mixing bowl and chop 5 sec/speed 7. Scrape down the sides with the spatula.
  3. Add the olive oil, oregano, cumin (if using) and pepper and cook 10 min/80°C (175°F)/speed 1. The garlic should turn soft and fragrant but stay pale; if it starts to color, stop early.
  4. Remove the lid and let the oil cool for 10 minutes. Add the sour orange juice, lime juice and the chopped parsley and mix 5 sec/reverse/speed 2.
  5. Taste and add a pinch more salt if it needs it. Pour the mojo into a clean glass jar or a small serving bowl.
  6. Serve it warm or at room temperature, spooned over yuca, tostones, grilled fish or roast pork. Stir it each time, since the oil and the juices separate.

Tips

  • For yuca con mojo, pour the warm mojo over hot boiled or fried yuca just before serving so it soaks into every piece. With tostones, serve it on the side for dipping.
  • Mojo is also a classic marinade for roast pork: rub it over 1.5 kg (3 lb) of pork shoulder or chops, refrigerate overnight and roast. Throw away any mojo that touched the raw meat and make a fresh batch for the table.
  • Garlic in oil must stay cold: keep the mojo in a closed jar in the fridge and use it within 4 days. The olive oil firms up in the cold, so take it out 20 minutes before serving and stir.
  • For a more Cuban-style mojo, use all sour orange juice in place of the lime and add the cumin. For a Puerto Rican twist, use cilantro instead of parsley.

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