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Mojo

Mojo


This Mojo sauce was a hit at the the July 2017 Cookbook Club Meet & Eat. This Mojo recipe 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.
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."

Ingredients

  • 12 cloves garlic, peeled
  • 1 teaspoon salt
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon dried 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

Preparation

  1. 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.
  2. 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.

Comments

Here's what you need
Get the Spices
Cumin Seed
$2.50
1 oz bag
Oregano - Turkish
$3.25
1 oz bag

Mojo

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This Mojo sauce was a hit at the the July 2017 Cookbook Club Meet & Eat. This Mojo recipe 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.
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."

Sherrie Hahn