Mojo Criollo

Raven Higheagle


This is a perfect accompaniment to fish and seafood and can double as a cold-salad dressing. For an interesting variation, add 2 to 3 tablespoons finely chopped cachucha (ají dulce) pepper or pimientos or 1/2 cup finely chopped tomatoes.


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Serves 6
5 Min
5 Min
Stove Top


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  • 3 c
    olive oil orange-and-rosemary oil
  • 3 large
    onions, finely chopped
  • 27 clove
    garlic, minced
  • 36 sprig(s)
    cilantro, finely chopped
  • 9
    bay leaves
  • 9 Tbsp
    fresh lime or lemon juice
  • 18 Tbsp
    dry or sweet sherry or wine vinegar
  • 3 tsp
  • 1 1/8 tsp
    freshly ground black pepper

How to Make Mojo Criollo


  1. In a medium skillet, heat oil over medium heat. Add onion, garlic, parsley, and bay leaf and sauté 1 minute.
  2. Stir in lime or lemon juice, sherry or wine vinegar, salt, and pepper and sauté another 1 to 2 minutes, until onion is translucent.
  3. Remove bay leaf just before serving.

Printable Recipe Card

About Mojo Criollo

Course/Dish: Other Sauces, Dressings
Main Ingredient: Non-Edible or Other
Regional Style: Cuban

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