Mojo Sauce Recipe + VIDEO

This Green Mojo Sauce is loaded with fresh herbs, garlic & spicy peppers – It’s the perfect, zesty topping for meat, seafood, chicken or roasted vegetables.

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If there is one sauce recipe that I make over and over again, it’s got to be this Green Mojo Sauce. Not only is it the easiest, fastest sauce you’ll ever make, but it’s also the most addicting blend of tangy, herby, garlicky freshness that you’ll taste.

Honestly, this sauce will take you all of 5 minutes to make.

There’s virtually no measuring needed and no chopping. Just add everything to your blender and go.

What is Mojo Sauce Made Of?

How Do You Make Mojo Sauce?

Just add all the ingredients to your blender and process until smooth. This sauce will take all of 5 minutes to make! It’s so simple.

Is Mojo Sauce Spicy?

I would say that this sauce is about medium on the heat level. If you’d like to tone down the heat, you can remove the seeds and ribs from the jalapeno, or leave the jalapeno out entirely.

How Do You Use Mojo Sauce?

We love this Green Mojo Sauce on everything! On top of these smashed potatoes, on grilled chicken or pork, on top of scrambled eggs or roasted veggies.

We were at the beach this past weekend, and I wanted to try something new to liven up the beautiful, fresh salmon that we found at the local market. This sauce definitely hit the spot.

Side view of mojo sauce in small bowl.

If you loved this recipe I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

More Green Sauce Recipes:

Mojo Sauce Recipe

Hand holding small bowl of mojo sauce.

Mojo Sauce

This Green Mojo Sauce can be used for topping SO many different things. It’s loaded with fresh herbs, garlic and spicy peppers and it just perks up everything that it comes in contact with.
5 from 37 votes
Print Pin
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 people


  • 1 bunch cilantro (chopped)
  • 1/2 bunch parsley (chopped)
  • 2 cloves garlic (smashed)
  • 1 lime (juiced)
  • 1 jalapeno (diced)
  • 1/4 cup olive oil
  • 1 Tablespoon white wine vinegar
  • salt (to taste)


  • Place all ingredients in food processor or blender and process until desired texture is reached.


This recipe will yield about 1 cup of Mojo Sauce. The sauce can be refrigerated for up to 5 days. 
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Calories: 85kcal | Carbohydrates: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 11mg | Vitamin A: 50IU | Vitamin C: 6.4mg | Calcium: 5mg | Iron: 0.1mg

This recipe was originally published in November 2014. It was updated in March 2019 to update the photographs and content. The original recipe remains the same. Enjoy! 

35 thoughts on “Mojo Sauce Recipe + VIDEO”

  1. I agree, this is delicious sauce. It’s popular in Argentinian cooking and is called Chimichurri, and I haven’t met a single soul who does not love it.

    • St. Patties day? Do you mean St. Patrick’s day aka (an accepted version) St. Paddy’s day. If you do celebrate St. Patrick’s day with us please respect us enough not to say Pattie’s. I won’t even start with the
      corned beef and cabbage which we don’t eat. An Irish boiler dinner is boiling bacon and cabbage. The corned beef carry’s it’s own darker time in Irish history.
      Back to the green mojo sauce. I’m making Cubanos today and tweaking it a little I was going to use skoug sauce which is similar but I think I will try this one

        • I agree! Wow that was harsh! People might not speak English as their native language or perhaps Auto correct took over?!? I think what this person was expressing was excitement for a vibrant GREEN sauce! It does look gorgeous but to be so harsh to those who don’t know the history , had a spelling check issue or innocently didn’t mean to trigger such strong emotions on a food blog!

      • that’s dumb, though. there’s no ‘D’ in Patrick
        also, maybe you should respect Cubans enough to actually eat their food instead of making up your own recipe and saying it’s the same

  2. I add to this 3 to 4 whole roasted Tomatillias, peel off husk/ skin, rinse, then simply broil whole until they pop a bit and start to brown.
    Add to blender with all ingredients above.

  3. 5 stars
    We just ate at our Cuban restaurant and we love this sauce & always buy a couple of bottles to take home! Great on blts and French fries & just about everything else! So happy to find this recipe I’m sure this is what they call their Marguerite sauce! Cant wait to try this! Thanks!!😊

  4. 5 stars
    So good! I put this on everything. Wondering if you’ve had experience in freezing this? I’d like to make a high batch and freeze. It’s fantastic!!

    • Hi Julie – I haven’t yet tried freezing the sauce, but I think it would definitely freeze well. You could even freeze it in an ice cube tray for easy individual portions.

  5. 5 stars
    I made a random congri recipe that I found earlier and it turned out pretty good but it was lacking in some flavor. I should have checked the comments. They also said it was lacking in flavor. I decided to make this sauce to drizzle on top and it made everything delicious. All the citrus, acid, and heat really brought out those flavors that gotten lost. I almost ended up eating three bowls. 5 stars.

  6. Looking to make this but what is white wine vinegar SALT? Where could I get it?
    I have white wine vinegar but not the salt one.
    Thank you

  7. Has anyone tried this sauce with lemon instead of lime. Hubby doesn’t like lime so I often substitute but I’m thinking this sauce won’t be as good with lemon. Experiences?

    • Hi Lin – I think it would still be delicious. It may be a little less tart… You could also swap in some red or white wine vinegar for the lime juice. Hope that helps 🙂


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