This Cilantro Mojo Sauce is easy to make and packed with flavor! It requires only a few ingredients and a quick whiz in the food processor. The mojo goes well with everything. Step-by-step instructions and lots of tips are included.
Cilantro Mojo Recipe Highlights
This cilantro mojo sauce recipe is fantastic!!! It goes well over the meat, as a dipping sauce, as a marinade, on rice, potatoes, veggies, and in sandwiches or burritos. It’s packed with flavor. The possibilities are endless!
The acid from the vinegar, the sweet touch of the orange juice, and the kick from the garlic are the perfect combination that will take you to heaven.
It requires only a few ingredients and a quick whiz in the food processor. Even the blender will work. You can do it ahead of time and keep it handy to spice up your meals. This sauce will last for up to 2 weeks in the refrigerator, but I am sure you will finish it all by then!
This simple mojo verde sauce transforms the ordinary into the extraordinary.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
- Cilantro: You’ll need just the leaves, about 1 1/2 cups (a cilantro bunch)
- Oil: I like to use vegetable, canola, or corn oil because they have a very mild taste, and they do not solidify when refrigerated. You could use olive oil, but the flavor of the oil could be a bit strong.
- Vinegar: You can use apple cider vinegar or white vinegar.
- Orange Juice: I prefer freshly squeezed orange juice, but store-bought juice will work.
- Garlic: Feel free to adjust the quantity of garlic to your liking. I like mini pretty garlicky.
- Salt & black pepper: For extra flavor. I prefer kosher salt or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
How to Make Cilantro Mojo Step By Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
This cilantro mojo is super easy to make!
- Blend: Just put all the ingredients in a food processor and pulse 5 -6 times until everything is well combined and smooth. Taste and adjust salt and pepper to your liking, if necessary.
- Chill: Let the mojo chill for at least an hour before serving, so the flavors have time to marry together.
Helpful Tips
Once you blend your mojo, feel free to add more seasonings to taste.
Add a teaspoon of red pepper flakes if you like heat.
Let the mojo chill for at least an hour before serving so the flavors have time to marry together.
Some oils harden in the fridge. If that happens, let the mojo over the counter for 5-10 minutes, stir well, and then use as desired.
Give it a good shake before serving.
Frequently Asked Questions
Yes, you can use olive oil, but the flavor of the oil could be a bit strong. If using olive oil, try to use a light-tasting one.
Some oils harden in the fridge. If that happens, let the mojo over the counter for 5-10 minutes, stir well, and then use as desired.
Absolutely…In that case, it will be parsley mojo.
Favorite Ways to Use it
- My absolute favorite way to use it is over Easy Venezuelan Pepper Tamales (hallaquitas)
- It’s fantastic over grilled meat, such as beef, chicken, pork, or fish!
- As a sauce for yuca fries and empanadas.
- In sandwiches, tacos, or burritos. The possibilities are endless!
Storing
This mojo sauce will last for up to 2 weeks in the refrigerator, but I am sure you will finish it all by then!
More Recipes You’ll Love!
- Venezuelan Guasacaca
- Easy Homemade Eggless Ranch Dressing
- Easy Tzatziki Sauce [Greek Yogurt Sauce]
- Venezuelan Sweet Corn Sauce
Cilantro Mojo Sauce
Equipment
Ingredients
- 1 1/2 cups cilantro leaves, (about a bundle)
- 3/4 cup (180 ml) oil (vegetable, canola or corn)
- 1/4 cup (60 ml) apple cider vinegar
- 1/3 cup (80 ml) freshly squeezed orange juice (store-bought juice will work)
- 5 garlic gloves, peeled
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Put all the ingredients in a food processor and pulse 5 -6 times until everything is well combined and smooth. Taste and adjust salt and pepper to taste, if necessary.
- Refrigerate at least 1 hour before serving. Give it a good shake before using.
- Once you blend your mojo, feel free to add more seasonings to taste.
- Add a teaspoon of red pepper flakes if you like heat.
- Let the mojo chill for at least an hour before serving, so the flavors have time to marry together.
- Some oils harden in the fridge if that happens let the mojo over the counter for 5-10 minutes, stir well, and then use as desired.
- Give it a good shake before serving.
Nutrition
Originally posted in July 2014, the post content was edited to add more helpful information, with no change to the recipe in May 2022.
Sign up with your email address to receive egg-free recipes.
