Mojo

Mojo

Mojo

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This Mojo recipe from Cuba!: Recipes and Stories from a Cuban Kitchen by Dan Goldberg is for garlic-lovers, but one of our regular customers described the Mojo sauce of his youth as having a fair amount more citrus. Either way, this sauce will become a favorite and you'll find excuses to use it. (Seriously. Make a double batch, as you will put it on everything!!)

From the Author: "Mojo is one of the primary flavoring ingredients in Cuba. At its most basic it's composed of garlic, citrus juice, oregano, and oil. Bottled sour orange juice is common throughout the Caribbean, but if you have trouble sourcing it, regular orange juice with added lime juice is a good substitute. Sunflower oil is the most common fat in Cuba, aside from lard and butter, but in this recipe we're using olive oil to further enhance the flavor of mojo-dressed recipes such as baked fish, fried plantains, and grilled chicken."
Yields
1 servings
Mojo

Ingredients

  • 12 cloves garlic, peeled
  • 1 teaspoon Kosher Salt Diamond Crystal 
  • 1/2 teaspoon Cumin Seed 
  • 1/2 teaspoon dried Turkish Oregano 
  • 1/2 cup bottled sour orange juice, or 1/3 cup freshly squeezed orange juice mixed with 3 tablespoons freshly squeezed lime juice
  • 1/4 cup extra-virgin olive oil

Directions

Crush the garlic, salt, and spices into a paste using a mortar and pestle. Alternatively, add the garlic cloves one at a time to a food processor with the motor running. Stop the processor and add the salt and spices, then pulse to combine. Add the juice and mix well.

Pour the mixture into a small heatproof bowl or measuring cup. Heat the oil in a small pan over medium heat until nearly smoking. Carefully pour the hot oil into the garlic mixture (it may hiss and spatter) and stir to combine. Let the sauce cool and transfer it to an airtight container. It will keep in the refrigerator for 3 to 4 days.

Mojo

Mojo

COOK TIME:
  • 12 cloves garlic, peeled
  • 1 teaspoon Kosher Salt Diamond Crystal 
  • 1/2 teaspoon Cumin Seed 
  • 1/2 teaspoon dried Turkish Oregano 
  • 1/2 cup bottled sour orange juice, or 1/3 cup freshly squeezed orange juice mixed with 3 tablespoons freshly squeezed lime juice
  • 1/4 cup extra-virgin olive oil

Crush the garlic, salt, and spices into a paste using a mortar and pestle. Alternatively, add the garlic cloves one at a time to a food processor with the motor running. Stop the processor and add the salt and spices, then pulse to combine. Add the juice and mix well.

Pour the mixture into a small heatproof bowl or measuring cup. Heat the oil in a small pan over medium heat until nearly smoking. Carefully pour the hot oil into the garlic mixture (it may hiss and spatter) and stir to combine. Let the sauce cool and transfer it to an airtight container. It will keep in the refrigerator for 3 to 4 days.

Mojo

This Mojo recipe from Cuba!: Recipes and Stories from a Cuban Kitchen by Dan Goldberg is for garlic-lovers, but one of our regular customers described the Mojo sauce of his youth as having a fair amount more citrus. Either way, this sauce will become a favorite and you'll find excuses to use it. (Seriously. Make a double batch, as you will put it on everything!!)

From the Author: "Mojo is one of the primary flavoring ingredients in Cuba. At its most basic it's composed of garlic, citrus juice, oregano, and oil. Bottled sour orange juice is common throughout the Caribbean, but if you have trouble sourcing it, regular orange juice with added lime juice is a good substitute. Sunflower oil is the most common fat in Cuba, aside from lard and butter, but in this recipe we're using olive oil to further enhance the flavor of mojo-dressed recipes such as baked fish, fried plantains, and grilled chicken."

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