Mojo de Ajo [Puerto Rican Garlic Sauce]

Let’s Create! This sauce (or dip) is designed to enhance the taste of many Puerto Rican meals.
Mojo de ajo is the perfect sauce to dip our tostones (fried green plantains) and to complement some meats like pernil (pork roast), carne frita (fried beef or pork chunks) and others.
If you are new cooking Puerto Rican food, this link will give you an introductory view at how to carefully fry tostones (once you get the groove of things then you can cook them at higher heat and much quicker): • How to Cook Tostones (...
Enjoy!

[@sapphicwillterdusque6541]

Was feeling nastolgic so Im looking up dishes my mother made, ¡¡¡necesito eso con tostones y arroz amarillo!!

[@sapphicwillterdusque6541]

One difference is my mother would smush the garlic & leave it in the sauce & also would sometimes garnish with lots of herbs pero I don't remember which ones 😭😭😭

[@ALuV6]

Thanks for a quick and simple video. I can't wait to taste.

[@CookingwiththeSenses]

You are very welcome!

[@JuanRivera-cf5tc]

Nicely done, Gracias.

[@CookingwiththeSenses]

Thank you 🙏🏼

[@Armando-Kilombos]

Thank you for the recipe Master Guru ! 👍

[@CookingwiththeSenses]

You are welcome! 🙏🏼

[@mariealexandria603]

Gracias ❤️ 🇵🇷 very good video

[@CookingwiththeSenses]

De nada ❤️

[@CookingwiththeSenses]

Si

[@groovyfish5600]

My grandpa makes this but instead of salt we use sazon to give it a saltier savory taste

[@CookingwiththeSenses]

Sazon or adobo? (I have vids showing how to prepare each homemade).
Nothing wrong with your grandpa’s approach.
For me, I stopped buying sazon many years ago because most brands have MSG and Artificial Colorants like the Yellow 5 or Red 40.
You can in fact create a more natural version as all you need is about 1-2 tsp coriander; salt to your taste; 1-2 tsp cumin; 2-3 garlic teeth minced (or 1-2 tsp powder version); 1-2 tsp smoked paprika.
If for coloring a stew, I might add 2 tbs annatto oil and or 1-2 tsp turmeric.
If you are referring to adobo, I also make my own but I use salt, garlic, black ground pepper, turmeric, oregano, and thyme as minimum. Sometimes I add a couple other natural ingredients.
Thank you for the comment as you are right about the salty part.

[@CookingwiththeSenses]

But yes… that “salty” taste is great taste.

[@user-ix6dl9do2u]

I enjoyed the video. Just one question... From the 0:08s to the 0:10s mark, when you are pouring some of the sauce onto what looks like pork (pernil), there is a little greenish-looking flower that appears in the sauce. What is that, fresh oregano, or something else? Thanks!

[@CookingwiththeSenses]

That was a sprinkle of thyme that I used for that particular version. It adds some aromatics.

[@rockmusic7211]

hi, I love your recipe and I'm wondering if there a way to store the mojo for long term storage?

[@CookingwiththeSenses]

I have never frozen it before. Therefore cannot give you an honest answer. But like other sauces, if you freeze it, perhaps the best way is to have it in one of those vacuum bags because it has oil.