There’s really nothing better than this homemade Mojo De Ajo. It’s rich, savory, and perfect for seafood, pasta, veggies, and more! Trust me when I say you’ll want to put it on everything.
When it comes to mojo sauce, there’s really no wrong way to use it. It’s the perfect addition to any savory dish! You can cook with it or drizzle it on prepared meats. With that being said, I LOVE serving it with seafood.
Three things are always in my fridge: a homemade salsa, chipotle crema, and this Mojo De Ajo.
All three sauces are easy to prepare at home and can turn into many different recipes.
Sometimes after a busy day of work, I just drizzle the oil on top of a roasted chicken and I got an easy and flavourful dinner ready in 10 minutes!
Ingredients
- Fresh garlic cloves. For this make sure it’s fresh instead of the jarred stuff. It’s the main ingredient on this recipe and fresh is best!
- Dried arbol chiles
- Black peppercorns
- Dried Mexican oregano
- Extra virgin olive oil
- The juice of one orange.
- A ripe plum tomato
How to Make Mojo De Ajo
Skip the store-bought stuff, because it only takes a few minutes and a few simple ingredients to make mojo sauce at home. Plus, the fresh flavor is unbeatable!
- Mince the garlic and set aside.
- Remove the stems from the árbol chiles and gently roll the chiles between your fingers to remove the seeds and discard.
- Heat a medium cast-iron skillet over medium heat for about 3 minutes. Add the black peppercorns, oregano, and chiles; toast, shaking the pan, until fragrant, about 15 seconds.
- Remove from the heat, transfer to a spice grinder, and grind to a fine powder. Or use a mortar and pestle to grind them.
Visual note ⬆️
- Set a 1-quart saucepan over medium heat and add the olive oil and garlic. Cook until the garlic begins to turn slight golden, stirring often to prevent it from sticking to the pan.
- Add the orange juice and tomato, followed by the ground spices and stir to combine. Continue to cook until the tomato has softened and cooked throughly, about 2 minutes.
- Remove the mixture from the heat and let cool to room temperature. Transfer to a container and refrigerate until ready to use.
Tips and Notes
- This recipe makes about 1.5 cups of Mojo De Ajo.
- Store it in the refrigerator in an airtight container (preferably glass) for up to 1 month.
What To Serve With
The possibilities of how to the mojo sauce are endless. I mostly enjoy it with fish, grilled meat and or roasted chicken. But it also works great in pasta.
More Condiments To Try:
Try any of my delicious sauces, dips & dressings…. Always easy & delicious!
Thank you for stopping by!
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana
Print Recipe:
Mojo De Ajo
Ingredients
- 20 garlic cloves minced
- 2 arbol chiles
- ½ teaspoon black peppercorns
- ½ teaspoon dried Mexican oregano
- 1 cup extra virgin olive oil
- 1 orange, juiced.
- 1 medium ripe plum tomato diced
Instructions
- Mince the garlic and set aside.20 garlic cloves
- Remove the stems from the árbol chiles and gently roll the chiles between your fingers to remove the seeds. Discard the seeds.2 arbol chiles
- Heat a medium cast-iron skillet over medium heat for about 3 minutes. Add the black peppercorns, oregano, and chiles; toast, shaking the pan, until fragrant, about 15 seconds.½ teaspoon black peppercorns, ½ teaspoon dried Mexican oregano
- Remove from the heat, transfer to a spice grinder, and grind to a fine powder. Or use a mortar and pestle to grind them.
- Set a 1-quart saucepan over medium heat and add the olive oil and garlic. Cook until the garlic begins to turn slight golden, stirring often to prevent it from sticking to the pan.1 cup extra virgin olive oil, 20 garlic cloves
- Add the orange juice and tomato, followed by the ground spices and stir to combine. Continue to cook until the tomato has softened and cooked throughly, about 2 minutes.1 orange, juiced., 1 medium ripe plum tomato
- Remove the mixture from the heat and let cool to room temperature. Transfer to a container and refrigerate until ready to use.
- Store it in the refrigerator in an airtight container for up to 1 month. Makes about 1 ½ cups.
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Nutrition
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I’ve never tried this one before. It definitely looks like the mojo I should make over the weekend though!
Thank you, Mahy!!!
We loved this versatile sauce and have enjoyed it on many different things, from eggs to steak. Will be keeping a jar at the ready!
Thank you, Donalyn!!!
I’ve not heard of this before but it sounds really delicious.
Thank you, Jacqueline!!
OMG. This was absolutely incredible. We added it to some baked chicken breasts last night – I can’t even remember what life was like before it. SO GOOD.
Thank you, Justine!!!
I absolutely love this recipe! I wasn’t familiar with Mojo de Ago, but now that I’ve made a batch I drizzle it on everything! I love discovering so many new delicious flavors on your site.
Thank you, Eliza!!!
That is divine! Who knew oranges and garlic could work so well together? We used it on baked salmon and it was fabulous!
Thank you, Nathanaelle!!!
This is one of my favorite condiments to keep in the house. Delicious and perfect for so many dishes – we had it with our salmon last night.
Thank you, Stephanie!!!
I’m a sucker for homemade sauces, but this is one of my new favorites! Easy to make and tastes great on so many things!
Thank you, Tayler!!!
Absolutely delicious! I had it on some grilled sea bass and it was just wonderful.
Thank you, Harriet!!
Very easy to make and this looks very delicious, thank you for sharing.
Thank you, Charah!!!
Thanks so much for reading the post! I hope you like this recipe as much as I do 🙂 Please leave me a comment or question and I’ll get back to you asap. Stay well! xo, Ana