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Let’s talk about the sauce that made me question why I’ve spent so much money on bottled marinades all these years! Cilantro-Lime Mojo Sauce (pronounced mo-ho, not like Austin Powers’ mojo) is one of those magical concoctions that’s so simple yet so transformative it feels like kitchen sorcery. I discovered it during a Florida vacation where a tiny Cuban restaurant served the most incredible roast pork I’d ever tasted. The chef took pity on my obsessive questions and shared the secret – it was all about the mojo! Traditional Cuban mojo has Canary Island roots from Spanish settlers, but evolved with local ingredients to become the citrus-forward marvel we know today.
While classic mojo relies heavily on sour oranges, this version uses the more readily available lime paired with cilantro for a flavor combo that’s basically summer in sauce form. Hate cilantro? Use parsley!
That’s the beauty of homemade sauces – you can customize to your heart’s content! And let me tell you, once you’ve made this at home, you’ll never look at those sad bottled marinades the same way again. This stuff is LIQUID GOLD, people!
Cilantro-Lime Mojo Sauce
Zippy Cilantro-Lime Mojo Sauce offers Cuban-inspired brightness with herbaceous cilantro, tangy citrus, and aromatic garlic in perfect equilibrium.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1½ cups 1x
- Category: Sides & Sauces
Ingredients
- 8–10 garlic cloves (yes, really!)
- 1 bunch fresh cilantro (about 1 cup packed leaves and tender stems)
- ⅓ cup fresh lime juice (about 3–4 limes)
- 2 tablespoons orange juice
- 1 teaspoon lime zest
- 1 teaspoon orange zest
- 1 small jalapeño, seeded (optional)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ⅔ cup extra virgin olive oil
Instructions
- Pulse garlic and jalapeño (if using) in a food processor until finely minced
- Add cilantro, spices, salt, pepper and pulse until finely chopped
- With motor running, slowly add citrus juices, then olive oil in a steady stream until emulsified but not completely smooth
Notes
- Makes about 1½ cups
This bright, zippy Cilantro-Lime Mojo Sauce is traditionally used as a marinade for pork, but it works magic on pretty much everything! Chicken, fish, shrimp, flank steak – they all benefit from a mojo bath. For a quick marinade, combine the sauce with your protein in a zip-top bag and let it hang out in the fridge for at least 30 minutes (longer for tougher cuts). It also makes an incredible finishing sauce – drizzle it over grilled meats or vegetables right before serving for a burst of fresh flavor.
One of my favorite weeknight dinners is mojo-marinated chicken thighs grilled with bell peppers, onions, and black beans – it’s quick, colorful, and has everyone clearing their plates. Serve with rice to soak up all that delicious sauce, or go traditional with fried plantains on the side. The sauce keeps for about 5 days in the refrigerator, though the garlic flavor gets stronger over time (not necessarily a bad thing in my book!).
Pro tip: Make a double batch and freeze half in ice cube trays – then you can pop out a cube or two whenever you need a quick flavor boost for soups, stews, or sauces!
Has this Cilantro-Lime Mojo Sauce become your new go-to marinade? Or have you discovered it’s amazing on something unexpected like popcorn or roasted potatoes? Share your mojo magic in the comments – I love hearing how these recipes evolve in different kitchens!
