Tomato Mojito Sauce 1.500
May 31, 2006

This has a chunkier texture than the plain mojito sauce, Eddie Diaz says. It's juicier and more salsa-like, with a sweet and tangy taste, unlike the plain mojito, which is more garlicky. It will keep, tightly covered, in the refrigerator for up to 1 week.

Servings: 1.5 cups
  • 1/3 cup coarsely chopped red onion
  • 1/4 cup coarsely chopped cilantro
  • 2 cloves garlic
  • 1 teaspoon salt
  • 2 tablespoons lime juice
  • 2 teaspoons white vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 medium tomatoes, cut into small dice

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Place all the ingredients except the tomatoes in a blender or food processor. Pulse to combine but keep a slightly chunky consistency. Transfer to a serving dish. Add the tomatoes and stir to combine. If not serving right away, cover and refrigerate.

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Recipe Source

Adapted from a recipe from Eddie Diaz's mother.

Tested by Hal Mehlman.

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