Mojito Sauce 1.000
May 31, 2006

This is one of Eddie Diaz's favorite sauces because it's multipurpose. In addition to being used with tostones, it's good on a vegetable dish or rice. You also can the mojito to marinate or baste chicken on the grill. It will keep in the refrigerator, tightly covered, for up to 1 week.

Servings: 1 cup
  • 6 to 8 cloves garlic
  • 1 teaspoon salt
  • 1 bunch cilantro, chopped (about 1 cup), stems trimmed
  • 1 cup extra-virgin olive oil

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In a blender or food processor, add the garlic, salt and cilantro and pulse to combine, taking care not to overblend. Add the oil in a thin stream and blend until emulsified. Transfer to a serving dish and let sit for 1 hour to allow the flavors to meld. Stir before serving or cover and refrigerate.

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Recipe Source

Adapted from Eddie Diaz's family recipe.

Tested by Hal Mehlman.

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