Mojo Isleño, Puerto Rican Tomato Sauce for Fish and Seafood

Overhead view of a skillet filled with Mojo Isleño, a chunky Puerto Rican tomato sauce with olives, onions, and garlic, simmering on a striped wood board.

5 from 1 vote

Mojo Isleño, Puerto Rican Tomato Sauce for Fish and Seafood

Mojo Isleño is a savory Puerto Rican sauce made with tomatoes, garlic, onions, and sweet peppers. A coastal favorite that brings bold flavor to fish, seafood, and more.

Prep Time10

Cook Time25

Total Time35

Course: fish and seafood, sauces

Cuisine: Puerto Rican

Cooking Technique: dicing, simmering

Servings: servings

Calories: 17kcal

Author: Zoé Forestier

Equipment

Ingredients

1 medium onion diced
2 tablespoon garlic paste
2 tbsp sofrito
1 can diced tomatos
½ can tomato sauce
2 teaspoon capers
⅕ cup green olives
2 tablespoon achiote oil
2 tablespoon lemon juice

Instructions

In a large skillet, heat a small amount of oil over medium heat and add the diced onions. Sauté until they begin to soften and turn translucent.
Add garlic paste and stir for about a minute until fragrant, don't let the garlic burn
Stir in the sofrito and let it cook for another minute or so. It should sizzle and coat the aromatics.
Add your diced tomatoes and tomato sauce to the pan, stir well to combine. This helps deglaze the pan.
Toss in the green olives and capers. This is where that classic mojo flavor starts to show up.
Pour in the achiote oil for color and richness. You could use the achiote oil at the beginning to saute the onions, but in this application, it's added for coloring. Stir to combine and let everything simmer gently.
Right before serving, add a splash of lemon juice to brighten the flavor.
Simmer until thick and saucy, about 10-15 minutes. Adjust the seasoning to taste and serve warm.

Notes

🔥 Top Tip:

If your olives or capers are too briny, give them a quick rinse before adding—this helps keep the sauce balanced and not overly salty.

👩🏽‍🍳 Expert Tips

🔥 Layer the Flavor:
Sauté the onions before adding garlic and tomatoes. Giving the onions a head start helps build that classic sweetness without burning the garlic.

🍅 Tomato Control:
If your canned tomatoes are too acidic, a pinch of baking soda can neutralize the acidity and smooth out the flavor. Just a little goes a long way. Start small and taste as you go.

🫙 Flavor Gets Better:
Mojo Isleño tastes even better the next day. Store it in a glass container to avoid staining and reheat gently to keep the flavors intact.

Brighten Before Serving:

Right before serving, add a small squirt of lemon juice to bring the sauce to life it might sound counterintuitive. Still, that hit of acidity balances everything, especially after mellowing the tomatoes with baking soda. It’s a pro move that wakes up the whole dish.

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