Mojo is the signature sauce of Cuba. It is delightfully garlicky and citrusy. You can use it as a sauce (drizzled over seafood, chicken or starchy vegetables such as sweet potatoes and plantains) or as a marinade (particularly for pork).
8 cloves garlic
1 tsp (5 mL) kosher salt
1/2 tsp (2 mL) ground cumin
2/3 cup (150 mL) sour orange juice
1/3 cup (75 mL) extra virgin olive oil
In shallow bowl, mash garlic, salt and cumin into paste, using fork. (Or use mortar and pestle.) Stir in juice. Set aside 15 minutes to meld flavours.
In small, deep pan, heat oil on medium until shimmery. Add juice mixture slowly (it spatters). When mixture comes to simmer, cook, whisking occasionally, 8 minutes, or until reduced to 3/4 cup (175 mL).
For marinade: Cool to room temperature, then use as is.
For sauce: Cool to room temperature, then use as is. Or cool briefly, transfer to mini blender and pulse a few times before using. (Do not overmix.)
Use immediately. Or transfer to storage tub, cover and refrigerate up to a week.
Makes 3/4 cup (250 mL).
- Authentic mojo is made with the juice of dimpled, thick-skinned sour oranges (also known as Seville, bigarade, bitter or marmalade oranges). Out of season, use a mixture of fresh-squeezed orange and lime juices. The ideal is 1/3 cup (75 mL) orange juice and 1/4 cup (60 mL) lime juice, but you can go half and half.
- If using the blender, do not overprocess the mojo. Extra virgin olive oil gets bitter with vigorous beating.
Credit: Susan Sampson
Tested in Imperial