Mojo (cuban garlic-cumin-citrus sauce)
1 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Olive oil |
| 6 | larges | (to 8) garlic clove(s) |
| Very thinly sliced | ||
| Or finely chopped | ||
| ⅔ | cup | Sour orange juice |
| Or lime juice | ||
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Dried oregano |
| 2 | teaspoons | Salt or to taste |
| 1 | teaspoon | Black pepper |
| 3 | tablespoons | Chopped cilantro |
| Or flat-leaf parsley | ||
Directions
Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and a pale golden brown. Do not let brown too much, or the garlic will become bitter.
Stir in the lime juice, ½ cup water, cumin, oregano, salt and pepper. Be careful; the sauce may sputter. Bring the sauce to a rolling boil. Correct the seasoning, adding salt and pepper to taste.
Let cool to room temperature, then stir in the cilantro.
Store in an airtight container in the refrigerator; it will keep for several weeks. Shake well before using.
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 44
Submitted By DIANE LAZARUS On 12-13-95