Traditional Garlic “Mojo” Sauce

Makes about 1 1/2 cups

• Good quality olive oil — 1 cup
• Garlic, crushed — 6-10 cloves
• Lemon or lime juice — 1/4 cup
• Salt — 1/2 teaspoon

Method

Place all of the ingredients into a blender or food processor and process until smooth.
Adjust the amount of salt or juice to taste.
Mojo (Cuban Citrus-Garlic Marinade) Recipe

3 large heads garlic, peeled
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 cups sour orange juice (or 3/4 cup fresh orange juice plus 3/4 cup fresh or bottled lime juice)
1 cup minced onion
2 teaspoons dried oregano leaves
3 tablespoons flat-leaf parsley, minced
1 cup olive oil

Mash the garlic, salt, and pepper into a paste, using a mortar and pestle, or on a flat surface, using the side of a large chef’s knife.

Place the garlic paste in a small mixing bowl and add the sour orange juice, minced onion, oregano and parsley. Stir all of the ingredients together thoroughly.

Set this mixture aside and allow the flavors to marry for at least 30 minutes at room temperature.

In a small saucepan, heat the olive oil over medium heat until it is hot (approximately 280 degrees F.). Remove the saucepan from the heat and carefully (the oil may sputter) whisk in the garlic-orange juice mixture until the ingredients are well blended. .

Place the saucepan over medium-high heat. Bring the sauce to a rolling boil. Taste and correct the seasoning, adding salt and pepper as needed.

Remove the saucepan from the heat and allow the mojo cool to room temperature.

Pour the mojo into a clean glass jar with a lid. Use the mojo immediately or store it in the refrigerator; it will keep for several weeks.

Shake well before using.