This recipe is a deliciously creamy twist on a traditional Cuban garlic sauce known as mojo criollo.
For a traditional mojo criollo there are a few basic ingredients you can always count on: sour orange juice, fresh garlic, and salt. Optional herbs and spices include oregano, paprika, cumin, and black pepper. It can also be made with or without olive oil.
If you can’t find sour oranges at your local grocery store or international market, you can substitute a mixture of other citrus juices instead. I used equal parts orange juice and lime juice. The flavor isn’t exactly the same, but it is still tasty.
The citrus juice gives the sauce a tart base, and the copious amounts of garlic give it a strong bite, while the oregano and cumin give it an earthiness. The Greek yogurt adds a bit of tanginess and helps balance out the garlicky punch.
This wonderfully garlicky sauce was fantastic as a dip for the fried plantain chips in this month’s Degustabox. It was the perfect snack for an impromptu get together with friends. There was a bit leftover that I didn’t serve with the chips, so I used it the next day as a dressing for a steak salad and it was equally delicious.
Creamy Mojo Criollo
- 5 garlic cloves, minced
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ¼ cup lime juice
- ¼ cup orange juice
- ¾ teaspoon dried oregano
- 1 cup plain Greek yogurt
- Salt and black pepper, to taste
- Place the minced garlic in a mortar and pestle. Add the salt and work into a smooth paste.
- In a small bowl, whisk together the garlic paste, ground cumin, lime juice, orange juice, dried oregano, and Greek yogurt. Season with salt and pepper to taste.