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Can we talk Mojo? Sauce, that is.

4 years ago

So, I’ve been reading different recipes and it sounds like something I’d like to try. I don’t have access to sour oranges and I see some use lime juice along with regular oranges. Others say grapefruit juice works better with the orange. Do you have a tried and true recipe? How do you use it? I’d love to hear your ideas and thoughts.

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JRose
Original Author

4 years ago

Thank you, Sol. I’ll try that. I’ll probably add heat in some form since my husband is a heat junkie. I appreciate the tried and true.

Thanks for the response, Linda!

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Comments (6)

lindac92
4 years ago
I buy it in a bottle and use it on meats....all sorts of meats.
JRose
Original Author
4 years ago
last modified: 4 years ago
Which do you buy, Linda? And do you use it as a marinade or a sauce or both?
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Solsthumper
4 years ago
JRose, admittedly, I've used Mojo in a bottle. Once. My personal experience was Ay, qué malo.

Aim for the fresh, homemade Cuban garlic sauce; there are a few variations, and they're all yummy, but I'll post my recipe tonight.

Sol
lindac92
4 years ago
don't remember the brand...but it's in a small bottle.....and very picante!
Solsthumper
4 years ago
last modified: 4 years ago
Sorry. I'd have a much easier time explaining Quantum Physics, than my delay.

Mojo (Mo-ho) is Cuba's national sauce. And while there are some variations,
this Citrus /Garlic sauce mainly consists of naranja agria (sour
orange), lots of garlic, ground cumin and olive oil (although Mojo is
traditionally made with lard).

Some people include hot peppers to this sauce, such as Scotch bonnets, a cousin to the
Habanero, but these are very hot peppers, and unlike Mexican cooking,
Cuban cuisine eschews heat, focusing instead on myriad of spices for
most of its dishes.

Btw, I use Mojos to marinate chicken, steak, pork, over Yuca and most root vegetables - I also serve it with Cuban sandwiches, and fried plantain chips a.k.a. Mariquitas.

Mojo Criollo

1/2 cup olive oil

6 to 8 garlic cloves

1/2 teaspoon Kosher salt

1/2 cup Seville orange juice, or substitute 1/2 cup of combined sweet orange, lemon and lime juices

1/2 teaspoon cumin seeds, toasted

1 teaspoon Sherry vinegar, optional

Freshly ground black pepper, to taste

Using a mortar and pestle, or food processor, mash the garlic, salt and
toasted cumin seeds to form a thick, but fairly smooth paste.

Combine garlic paste, Sherry vinegar, if using, and the citrus juices, set aside for about 30 minutes.

Heat the olive oil in a saucepan, until just hot. Add the garlic mixture (it
will splatter), stir well. Season with black pepper. Allow to cool
slightly before serving, about 10 minutes.

Refrigerated, this sauce will keep for several weeks.

Sol

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