Warm Mojo Salsa

Mojo in the Caribbean is a condiment consisting of garlic, oil, and a citrus juice--usually lime. This recipe is a combination of a mojo and a tomato salsa.

Yield: 2 1/4 cups (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 11
  • Calories from fat: 37%
  • Fat: 0.5g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.3g
  • Carbohydrate: 1.7g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 35mg
  • Calcium: 3mg


  • 1 tablespoon vegetable oil
  • 1 teaspoon annatto (achiote seed; optional)
  • 4 garlic cloves, minced
  • 3 tablespoons fresh orange juice
  • 3 tablespoons fresh lime juice
  • 2 cups diced seeded plum tomato (about 4 small)
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Combine oil and annatto (if desired) in a saucepan; cook over low heat 5 minutes. Remove from heat; let stand 10 minutes. Strain through a sieve over a bowl; discard seeds. Heat 1 1/2 teaspoons oil mixture in pan; discard remaining oil mixture. Add garlic; sauté 3 minutes. Add juices; bring to a simmer. Stir in tomato and remaining ingredients, and remove from heat. Serve warm over grilled fish or chicken.
  2. Note: Salsa can be made up to two days ahead of time; cover and chill. Reheat in the microwave or in a saucepan over medium heat. If you choose not to use the annatto, use only 1 1/2 teaspoons oil.
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