Puerto Rican Mojo Sauce Recipe

Puerto Rican mojo is a flavorful, garlicky, citrus-based sauce that brings bold flavor to any meal. This Puerto Rican garlic sauce recipe is a favorite in Caribbean kitchens and adds a zesty punch to meats, veggies, and more. It’s fresh, simple, and incredibly versatile.

If you're looking for a way to level up your everyday meals without adding extra work, this Puerto Rican mojo sauce might become your new favorite. The ingredients are common, and once mixed together, they deliver a tangy, savory, and slightly sweet flavor that pairs well with just about everything.

Mojo is one of our favorite condiments because it's so flexible. I’ve used it to marinate chicken pinchos, spoon it over crispy tostones, and even toss it into rice or beans for a quick flavor boost. The citrus-garlic combo is just unbeatable. It has a way of waking up a dish, even if it's something as simple as leftovers.

What is Puerto Rican Mojo?

Mojo, pronounced mo-ho, is a traditional sauce that comes from the Caribbean and Latin America. Each region has its own version, and in Puerto Rico, the sauce is especially loved for its bold garlic flavor mixed with fresh citrus juice and herbs.

This sauce isn’t spicy. Instead, it’s vibrant and savory. The Puerto Rican version typically uses a mix of lemon and orange juice, loads of crushed garlic, cilantro, oregano, cumin, and oil. It's commonly used as a marinade or a finishing sauce, and the beauty of it is that it works with many types of food.

What makes Puerto Rican mojo special is its balance—sharp citrus, deep garlic, earthy herbs, and smooth oil. It’s not complicated, but it tastes like something that took time. When I first made this sauce at home, I was amazed by how quickly it came together and how much flavor it added to whatever I used it on. I now keep a jar in the fridge almost all the time.

Ingredients To Make This Recipe

This Puerto Rican mojo recipe uses just a few basic ingredients. Each one has an important role in building the signature flavor of the sauce.

Garlic cloves – The key ingredient. Garlic gives the sauce its bold, savory flavor. Crushing the cloves instead of mincing helps them infuse into the oil better.

Cilantro – Brings freshness and a bright, herbal taste that balances the richness of the garlic and oil.

Lemon juice – Adds acidity and tang. It cuts through the oil and makes the sauce lively and zesty.

Orange juice – Adds natural sweetness and softens the sharp edge of the lemon and garlic.

Oregano – A classic Latin herb that brings earthiness and depth to the sauce.

Cumin – Adds warmth and a touch of smokiness that ties the flavors together.

Light olive oil or vegetable oil – Acts as the base for the sauce and helps mellow out the strong flavors of garlic and citrus.

Salt and pepper – Essential for rounding out and enhancing all the other ingredients.

How to Make Puerto Rican Garlic Sauce

If you've never made a sauce from scratch, don’t worry—this Puerto Rican garlic sauce is super simple and beginner-friendly. You'll just need a saucepan, a bowl or jar, and a few minutes.

1. Start by peeling and crushing the garlic cloves. You can use a garlic press, the flat side of a knife, or a mortar and pestle to crush them. Crushing, rather than chopping or mincing, helps release more of the garlic’s natural oils and allows the flavor to better infuse into the oil.
2. Pour the oil into a small saucepan and add the crushed garlic. Place the pan over medium-low heat. Let the garlic simmer gently in the oil for about 2 to 5 minutes. Stir occasionally and watch closely to make sure the garlic does not brown. It should become soft and aromatic but remain pale in color. Browning the garlic will give the sauce a bitter taste.
3. Once the garlic is softened and fragrant, remove the pan from the heat. Let the oil cool for about 5 minutes before moving to the next step. This keeps the fresh herbs and citrus from cooking when added.
4. Pour the cooled garlic and oil mixture into a mixing bowl or glass jar. Add the chopped cilantro, lemon juice, orange juice, oregano, cumin, salt, and black pepper. Stir everything together until the sauce is fully blended and looks well combined.
5. Taste the mojo and adjust it if needed. You can add more salt, extra citrus juice, or even a pinch more cumin to match your personal taste. I often like to add just a bit more orange juice to bring out a little extra sweetness.
6. The sauce can be used right away or covered and refrigerated for later. Letting it sit for a few hours allows the flavors to develop more deeply. I usually prepare it early in the day so it’s ready by dinner. Store any leftovers in an airtight container in the fridge for up to 7 days. Shake or stir well before using, as the ingredients may naturally separate.

Tips For Making Puerto Rican Mojo

Here are some simple tips to help your Puerto Rican mojo turn out perfectly every time:

Do not brown the garlic – Keep the heat low. Burned garlic turns the whole sauce bitter.

Use fresh citrus juice – The flavor from fresh lemons and oranges is much brighter and more natural than bottled juice.

Let the sauce rest – Allowing it to sit for a few hours or overnight helps the flavors blend and deepen.

Use light olive oil – Extra virgin olive oil can be too strong and overpower the citrus and garlic.

Store in glass containers – This helps preserve flavor better than plastic and keeps the sauce fresher longer.

Give it a stir before using – The oil and juices may separate as it sits. Stir it well before serving.

Blend it for a smoother sauce – If you prefer a creamy or smooth texture, blend it with an immersion blender or in a regular blender.

Frequently Asked Questions

Can I make mojo ahead of time?

Yes. Making it a few hours ahead of time improves the flavor. I like to prepare it in the morning if I’m using it for dinner, or the night before if I’m marinating meat. It stays fresh in the fridge for up to 7 days.

What meats go best with Puerto Rican mojo?

This sauce pairs beautifully with pork, chicken, beef, and seafood. I use it most often as a marinade for grilled meats or a finishing sauce for roasted ones. It also works well with plant-based proteins like tofu and tempeh. You can brush it on vegetables or stir it into rice or beans, too.

Can I leave out the cilantro?

Yes. If you’re not a fan of cilantro, you can skip it or use flat-leaf parsley instead. The flavor will be a little different, but still delicious.

Is this sauce supposed to be spicy?

No. Puerto Rican mojo is bold and bright, but not spicy. If you enjoy a little heat, you can add red pepper flakes or a chopped chili to make it spicier. Traditionally, though, it's not meant to be hot.

Have you tried Puerto Rican mojo? Then, make sure to rate and review this recipe. I’d love to hear how it turned out for you and what you used it on. For us, it’s one of those sauces we never get tired of—simple to make, but packed with flavor. Once you try it, you might just start keeping a jar in the fridge like I do.