Best 5 Puerto Rican Mojito Sauce Recipes
## Discover the tantalizing flavors of Puerto Rican Mojito Sauce, a versatile condiment that will elevate your culinary creations.
Kick-start your taste buds with this zesty and refreshing sauce, inspired by the classic Mojito cocktail. This flavorful concoction combines the aromatic freshness of mint, the tangy sweetness of lime, and the depth of Worcestershire sauce, resulting in a sauce that is both bold and balanced.
Unleash your creativity in the kitchen with a trio of delectable recipes featuring Puerto Rican Mojito Sauce. Embark on a culinary journey, transforming everyday dishes into extraordinary culinary experiences.
1. **Grilled Chicken with Puerto Rican Mojito Sauce:** Elevate your grilled chicken to new heights by slathering it with this tantalizing sauce. The zesty flavors will infuse every bite, leaving you craving more.
2. **Puerto Rican Mojito Sauce Shrimp Tacos:** Experience a burst of flavors with these succulent shrimp tacos, where the Puerto Rican Mojito Sauce takes center stage. The tangy sauce adds a refreshing twist to the classic taco, creating a harmonious balance of flavors.
3. **Puerto Rican Mojito Sauce Dipping Sauce:** Elevate your appetizer game with this versatile dipping sauce. Whether you're serving crispy chicken wings or tender calamari, this sauce will add an extra layer of zest and complexity that will keep your guests coming back for more.
PUERTO RICAN MOJITOS
Steps:
- In a cocktail shaker, muddle the turbinado and mint leaves. The mixture should look syrupy and smell minty.
- Add a cup of ice to the cocktail shaker, followed by rum and lime juice. Shake the cocktail shaker vigorously until the shaker frosts over.
- Fill two highball glasses with ice and strain the mojito base into the glasses. Pour the lemon-lime soda to top it. Leave a 1/4" headspace so you can stir the cocktail.
- Garnish your cocktails with fresh mint and/or lime wheels. Serve immediately and enjoy responsibly.
Nutrition Facts : Calories 88 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
TOSTONES WITH GARLIC MOJO DIPPING SAUCE
Crispy twice-fried plantains are a staple throughout many Latin American countries, including Puerto Rico, where my family is from. They're eaten at just about any time of day and in many ways-as a side dish along with entrees like pork or fish, as the base for savory party canapes or even as a salty late-night bar snack with a variety of dipping sauces. Here we serve them with garlic mojo (from the Spanish word "mojar" which means "to wet")-a tangy and spicy condiment made with fresh citrus juice, olive oil, garlic and herbs. Mojo is typically made with sour orange juice from Seville oranges, but as those aren't readily available you can use a mix of lime and regular orange juice to approximate the flavor.
Provided by Alejandra Ramos
Categories appetizer
Time 30m
Yield 4 to 6 servings as an appetizer or side dish
Number Of Ingredients 10
Steps:
- For the mojo: Finely mince or use a rasp grater to grate the garlic into a small bowl or the base of a mortar and pestle. Add the salt and pepper and use a fork or the pestle to mash into a paste. Strip the oregano and cilantro leaves off the stems and add them to the bowl, mashing them into the paste. Whisk in the sour orange juice or equal parts lime and orange juice and the olive oil. Taste and add additional salt if desired. Set aside while you prepare the tostones.
- For the tostones: Heat 3 inches of vegetable oil in a medium heavy-bottomed pot or Dutch oven until it reaches 325 degrees F on a deep-fry thermometer.
- While the oil heats, peel the plantains and cut on the bias into 2-inch-thick pieces.
- Fry the plantains in batches until crisp and pale yellow, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper-towel-lined baking sheets. Repeat with the remaining plantains.
- Move the pot the off the heat (do not discard the oil).
- Line a cutting board with parchment paper and gather a flat-bottomed glass and small bowl of water. Place a fried plantain on the parchment paper, dip the bottom of the glass in the water and use it to smash the plantain to about 1/2-inch thick. Repeat with the rest of the plantains.
- Put the oil on the heat again and bring it back up to 325 degrees F. Fry the smashed plantains in batches until golden and crisp, 1 to 2 minutes. Drain on paper towels, season with salt and serve hot with the garlic mojo dipping sauce.
MOJITO ISLEñO
One of the most famous sauces in Puerto Rico is full of flavors typical of the Caribbean with all the Creole flavor of Puerto Rican cuisine.
Provided by David Taylor
Categories Condiment
Time 20m
Number Of Ingredients 12
Steps:
- Combine all ingredients in medium saucepan. Cook over low heat, stirring occasionally, until onions and green pepers are tender. Remove bay leaf. Season to taste with pepper.
Nutrition Facts : Calories 350 kcal, ServingSize 1 serving
PUERTO RICAN MOJITO SAUCE
Mojito sauce for dipping has nothing to do with the mixed drink called a Mojito, other than that they both have lime juice in them. The key to a good Mojito sauce is getting a good Sofrito. This can be bought in the Hispanic section at groceries, or made from scratch:...
Provided by Susan Feliciano
Categories Other Appetizers
Time 5m
Number Of Ingredients 6
Steps:
- 1. Mix all ingredients together. Serve as a dip for plantain dishes, such as https://www.justapinch.com/recipes/side/side-vegetable/abuelita-s-tostones-de-platano-fried-plantains.html?p=1.
MOJITO SAUCE
Make and share this Mojito Sauce recipe from Food.com.
Provided by nsomniak6
Categories Sauces
Time 10m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 9
Steps:
- Bang the garlic and salt to a paste using a mortar and pestle.
- Stir in the onions, then the remaining ingredients. Taste and add a little salt if you like.
- You can make the mojito in advance, up to about 3 days, and keep it in the refrigerator. Bring it to room temperature about an hour before serving.
Nutrition Facts : Calories 1595.5, Fat 162.4, SaturatedFat 22.4, Sodium 2342.2, Carbohydrate 37.8, Fiber 2.7, Sugar 14.2, Protein 3.9
Tips:
- For a smoother sauce, strain it through a fine-mesh sieve before serving.
- If you don't have fresh cilantro, you can use 1/4 cup of dried cilantro instead.
- Adjust the amount of jalapeño pepper to your desired level of spiciness.
- To make the sauce ahead of time, simply refrigerate it for up to 3 days. When ready to serve, bring it to room temperature or warm it gently over low heat.
- Serve the sauce with your favorite Puerto Rican dishes, such as mofongo, rice and beans, or fried plantains.
Conclusion:
Puerto Rican mojito sauce is a delicious and versatile sauce that can be used to add flavor to a variety of dishes. It's easy to make and can be tailored to your own personal taste. Whether you're looking for a spicy sauce to add some heat to your next meal or a refreshing sauce to brighten up your favorite dish, Puerto Rican mojito sauce is a great option.
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