Mojito Criollo

19 Apr

When I’m on a hurry to eat but without any time to actually cook anything… I boil potatoes. I boil them by themselves or with any other root vegetable I have in my fridge – yautías, malangas, batatas (sweet potatoes), etc.

But potatoes by themselves are kinda boring, no?? But with a Mojito Criollo… not so much.

I like to eat my yuccas with a Cuban-style mojito. But in Puerto Rico, people prefer their mojitos with some tomato in it. And we’re not talking the alcoholic drink mojito… we’re talking something you use to “mojar” or dip your potatoes in. It’s a super versatile sauce. This is how I make it…



2 large tomatoes, chopped
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
1 yellow onion, sliced into strips
1 red onion, sliced into strips
2-3 garlic cloves, smashed
Olive oil – about 2 tbs
Salt to taste
Garlic & Herbs Seasoning
The juice of 2 limes
  1. In a medium saucepan over medium-hi heat, pour the oil and add the onions, peppers and garlic cloves. Sautee for a few minutes until everything starts wilting a bit. Season with some salt to help that wilting process.
  2. Add the chopped tomatoes. Season with additional salt and the garlic & herb seasoning. Mix well to combine. The moisture in the tomatoes will start to create the sauce. Cover the sauce pan and lower the heat to medium-low. Allow the mixture to cook and the flavors to meld together for about 10 minutes.
  3. When you feel the onions, pepper and tomatoes look cooked and “saucy”. Turn the heat off. Add the juice of the lime juice and mix well together. Let it rest for a few minutes before you serve over your favorite “vianda”.

This is the best way to eat potatoes or other boiled root vegetables when preparing for a fast or when coming out of one.

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