This Cilantro Mojo Sauce is easy to make and packed with flavor! It requires only a few ingredients and a quick whiz in the food processor. The mojo goes well with everything. Step-by-step instructions and lots of tips are included.
Cilantro Mojo Recipe Highlights
This cilantro mojo sauce recipe is fantastic!!! It goes well over the meat, as a dipping sauce, as a marinade, on rice, potatoes, veggies, and in sandwiches or burritos. It’s packed with flavor. The possibilities are endless!
The acid from the vinegar, the sweet touch of the orange juice, and the kick from the garlic are the perfect combination that will take you to heaven.
It requires only a few ingredients and a quick whiz in the food processor. Even the blender will work. You can do it ahead of time and keep it handy to spice up your meals. This sauce will last for up to 2 weeks in the refrigerator, but I am sure you will finish it all by then!
This simple mojo verde sauce transforms the ordinary into the extraordinary.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
- Cilantro: You’ll need just the leaves, about 1 1/2 cups (a cilantro bunch)
- Oil: I like to use vegetable, canola, or corn oil because they have a very mild taste, and they do not solidify when refrigerated. You could use olive oil, but the flavor of the oil could be a bit strong.
- Vinegar: You can use apple cider vinegar or white vinegar.
- Orange Juice: I prefer freshly squeezed orange juice, but store-bought juice will work.
- Garlic: Feel free to adjust the quantity of garlic to your liking. I like mini pretty garlicky.
- Salt & black pepper: For extra flavor. I prefer kosher salt or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
How to Make Cilantro Mojo Step By Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
This cilantro mojo is super easy to make!
- Blend: Just put all the ingredients in a food processor and pulse 5 -6 times until everything is well combined and smooth. Taste and adjust salt and pepper to your liking, if necessary.
- Chill: Let the mojo chill for at least an hour before serving, so the flavors have time to marry together.
Helpful Tips
Once you blend your mojo, feel free to add more seasonings to taste.
Add a teaspoon of red pepper flakes if you like heat.
Let the mojo chill for at least an hour before serving so the flavors have time to marry together.
Some oils harden in the fridge. If that happens, let the mojo over the counter for 5-10 minutes, stir well, and then use as desired.
Give it a good shake before serving.
Frequently Asked Questions
Yes, you can use olive oil, but the flavor of the oil could be a bit strong. If using olive oil, try to use a light-tasting one.
Some oils harden in the fridge. If that happens, let the mojo over the counter for 5-10 minutes, stir well, and then use as desired.
Absolutely…In that case, it will be parsley mojo.
Favorite Ways to Use it
- My absolute favorite way to use it is over Easy Venezuelan Pepper Tamales (hallaquitas)
- It’s fantastic over grilled meat, such as beef, chicken, pork, or fish!
- As a sauce for yuca fries and empanadas.
- In sandwiches, tacos, or burritos. The possibilities are endless!
Storing
This mojo sauce will last for up to 2 weeks in the refrigerator, but I am sure you will finish it all by then!
More Recipes You’ll Love!
- Venezuelan Garlic Sauce (Salsa de Ajo Venezolana)
- Venezuelan Guasacaca
- Easy Homemade Eggless Ranch Dressing
- Easy Tzatziki Sauce [Greek Yogurt Sauce]
- Venezuelan Sweet Corn Sauce
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Cilantro Mojo Sauce
Equipment
Ingredients
- 1 1/2 cups cilantro leaves, (about a bundle)
- 3/4 cup (180 ml) oil (vegetable, canola or corn)
- 1/4 cup (60 ml) apple cider vinegar
- 1/3 cup (80 ml) freshly squeezed orange juice (store-bought juice will work)
- 5 garlic gloves, peeled
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Put all the ingredients in a food processor and pulse 5 -6 times until everything is well combined and smooth. Taste and adjust salt and pepper to taste, if necessary.
- Refrigerate at least 1 hour before serving. Give it a good shake before using.
- Once you blend your mojo, feel free to add more seasonings to taste.
- Add a teaspoon of red pepper flakes if you like heat.
- Let the mojo chill for at least an hour before serving, so the flavors have time to marry together.
- Some oils harden in the fridge if that happens let the mojo over the counter for 5-10 minutes, stir well, and then use as desired.
- Give it a good shake before serving.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Originally posted in July 2014, the post content was edited to add more helpful information, with no change to the recipe in May 2022.
Oriana muchas gracias por compartir este delicioso mojo.
Sobre yuca hervida y mis hallaquitas.
De nuevo gracias
Milena
Hola Milena! Gracias a ti por probar esta receta … un abrazo!
It’s amazing I paired it with some Puerto Rican empanadas. I have one question can we use olive oil instead?
Hello Sue! Yes, you can certainly use olive oil if you prefer. However, I recommend using light olive oil, so the taste is not too strong. Also, Keep in mind that the olive oil will solidify in the fridge. When that happens, place the mojo on the counter for a few minutes and then give it a good shake. Thanks a lot for the review and good feedback.
I don’t really post on these recipes but this recipe is just enhancing all my buddha bowls lately! To get more fiber in, I just tossed half a peeled orange right in and had some mint on the edge so I tossed that in also and it was DELICIOUS!!
Hello Heidi! This cilantro mojo is the BEST. I always have a container in my fridge ready to use. Thanks so much for your feedback and for trying my recipe.
Lovely recipe. Can this recipe be canned using either a water bath canned or pressure cooker?
Hello Laurie! I haven’t tried to can this recipe, but you can certainly give it a try. Let me know how it turns out for you! Thanks for your interest in my recipe.
LOVING this Oriana! So vibrant & fresh I can`t wait to give it a try! Thanks for the great post!
Thanks, Tez!! This mojo is delicious. Let me know how you like it.
I would love to make as gifts. How long is the shelf life?
Hello Lisa, This Mojo is best when served within a couple of hours of making, but it will keep for up to 7 days, into a well capped jar or bottle, in the refrigerator. Thanks for stopping by.
Thank you so much for sharing this recipe Oriana. Have done it a few times now and it is really fantastic with pork, as I expect it is good with any meats. Makes me want to visit Venezuela! There is something about people who love cooking. Generous and sharing. Thank you again for sharing.
Thanks for the kind words, Henry, so glad the recipe worked so well for you!
This sounds yummy! I can’t wait to try it. Is that 1/3 cup of freshly squeezed orange juice?
Yes, Caryn! It’s 1/3 cup. Thanks for letting me know.
Just finished making this and it tasted delicious! I’m marinating some skirt steak in it to grill for dinner tonight. Thanks for sharing the recipe!
Diane, I have diner-envy! LOL. Enjoy ☺
Sounds yummy! I am definitely making some
I absolutely LOVE anything with cilantro. This recipe sounds divine. Thanks!!
Thanks America!
looks so good!!!!