This garlic dipping sauce recipe is known as a mojito sauce or mojo de ajo (garlic sauce) and is the recommended dipping sauce to serve with a Latin-Caribbean snack known as tostones (twice-fried green plantains) or arañitas (shredded green plantain fritters).
Most people are familiar with the Cuban drink known as a mojito (which comes from the Spanish word mojado which means "wet"), a classic highball made with mint, rum, confectioners' sugar, lime, and club soda.
But this mojito is used in Puerto Rico and Cuba as a condiment for plantain chips and fritters. It's also used to flavor fried or boiled yuca (cassava) or as a marinade for pork.
- 1 cup olive oil (warmed)
- 1 head of garlic (peeled, crushed and finely chopped)
- 1 small onion (finely diced)
- 3 tablespoons cilantro (finely chopped)
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- Salt to taste
- To a blender or food processor, add olive oil, garlic, onion, cilantro, lemon juice, lime juice, and salt.
- Process until all the ingredients are incorporated and the garlic and onion are thoroughly broken down.
- Transfer to a nonreactive bowl (a nonreactive bowl is one made of a material that does not react chemically with the citric acids in the lemon and lime like stainless steel, glass, or ceramic). Cover and refrigerate until ready to use.
- Serve with plantain chips or fritters.
Other Classic Latin/Caribbean Sauces
Homemade hot pepper sauce, usually made with Scotch bonnet peppers, can be found in most Caribbean island homes as can satay peanut sauce which turns the Asian version on its head by adding jerk flavors. It's great with grilled shrimp, chicken, and pork skewers.
Spicy chicken sauce with a hint of jerk flavorings is another popular sauce that adds a powerful kick to grilled chicken, pork, and seafood. If serrano peppers are too spicy, a milder jalapeno can be used instead.
Sofrito with culantro is often referred to as a sauce but it is more like a French mirepoix and is the basis for many Latin Caribbean dishes, although it can be used as a condiment, qualifying it as a sauce of sorts.