Mojo (cuban garlic-cumin-citrus sauce)

Yield: 1 1/2 cups

Measure Ingredient
½ cup Olive oil
6 larges (to 8) garlic clove(s)
\N \N Very thinly sliced
\N \N Or finely chopped
⅔ cup Sour orange juice
\N \N 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
\N \N Or flat-leaf parsley

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

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