Ingredients
Scale
- Juice of 1 orange
- Juice of 2 limes
- 1 serrano chile or jalapeño, stem removed, split lengthwise
- 1 garlic clove
- ½ cup cilantro sprigs
- ⅓ cup olive oil
- 2 tsp. sugar
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Instructions
- Blend orange juice, lime juice, chile, garlic, cilantro, oil, sugar, and salt in a blender until mostly smooth but still specked with herbs. Transfer sauce to a small bowl.
- Do Ahead: Sauce can be made 2 days ahead. Cover and chill.
Notes
Tips for the Best Homemade Mojo Sauce
- Use fresh citrus juice. Freshly squeezed orange and lime juice provide a brighter flavor than bottled juice.
- Adjust the heat. Remove the chile’s seeds and white membranes for a milder sauce, or use less pepper.
- Blend briefly. Process until the ingredients are mostly smooth, leaving small flecks of cilantro for texture.
- Taste before serving. Adjust the salt or citrus balance to suit your preference.
- Store properly. Keep the sauce covered in the refrigerator for up to two days. Stir or shake before serving because separation is normal.
- Prep Time: :05
- Category: Condiment
- Method: Blender
- Cuisine: Cuban