Mojo (moe- hoe) refers to a citrusy garlic sauce, vinaigrette, dip, or marinade that is commonly found throughout the Caribbean and Latin America. Traditionally they use sour oranges – which can be hard to find (see kitchen note) – so I use a combination of freshly squeezed oranges and lime juice as an alternative. However you enjoy your mojo, I encourage you to find ways to repurpose it within your cooking as simply put, its just that versatile and not to mention delectable!
Yield: 1 1/4 cups
Preparation time: 10 minutes
Cook Time: N/A
6 garlic cloves, peeled and left whole
1/2 cup freshly squeezed orange juice
2 tablespoons lime juice, freshly squeezed
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 cup Spanish olive oil
kosher salt, as desired
freshly ground black pepper, as desired
1. In a small food processor, add garlic and pulse until roughly chopped. Add orange juice, lime juice, oregano, cumin, and olive oil.
2. Process until emulsified and evenly combined. Adjust seasoning to taste with salt and pepper.
3. Use immediately or transfer to a mason jar with a tight fitting lid and store in the refrigerator for up to 4 days.
Kitchen Note: Bitter oranges are called Seville oranges and can be found at most Latin markets.