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.
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?
- Parsley
- Cilantro
- Garlic
- Lime
- Jalapeno
- Olive Oil
- Vinegar
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.
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:
- Roasted Broccoli with Garlic & Basil Tahini Sauce
- Italian Gremolata
- Peruvian Grilled Chicken with Creamy Green Sauce
- Grilled Pork Medallions with Mojo Sauce
- Grilled Shrimp Skewers with Green Tahini Sauce
- Smashed Potatoes with Mojo Sauce
Mojo Sauce Recipe
Mojo Sauce
Ingredients
- 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)
Instructions
- Place all ingredients in food processor or blender and process until desired texture is reached.
Notes
Nutrition
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!
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.
Excellent – just what I was looking for to dunk our samosas in! Quick, light, fresh, tangy, yummy! Would be good on just about anything.
I’m glad you loved it Dorothy! I agree – This would be fantastic on samosas!!!
Oh my goodness, I love the vibrant color of this sauce, and how quick and easy it is. I bet it’s amazing on salmon!
Thanks Marlynn!
oh yes! I can smell this sauce already!!! Perfect for St. Patties day on Sunday!!!
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 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.
That sounds like a great add in Judy!
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!!😊
I hope you love it Shanyn!
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.
Is there something I could substitute for cilantro?
Hi Jess – You could maybe try this out with parsley. Or, you may want to check out a recipe for chimichurri which uses oregano. Hope that helps!
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.
I’m so happy you liked it Alan!
Could I use regular white vinegar or red wine vinegar instead?
Thank you,
M
Could I use white vinegar or red wine vinegar instead?
You sure can Mary!
You are just as hot as the Mojo sauce, I ended up with! 😉
And I used rawit chilis…4 of them! Delicious.
Whoa – Those are HOT!
Very good recipe.
It was very good, although it got a little darker than it did in the picture.
Why is that?
Hi! My lighting for the photographs may have been different, or, I find if left to sit, it does become darker in color.
This sauce is delicious! Excellent recipe. Thank you!
Thank you Maya!