I am so making this right now!! Exactly what I've been looking for, Bob.
I just need to know, though, 1/2 what cilantro? 1/2 cup, 1/2 bunch?
Mojo-Cuban Citrus Garlic SaucePrep: 10 min Cook: 10 min Servings: 1by Bob Vincent126 recipes>
This is an adaped from a recipe by Steven Raichlen. Mojo is a traditional sauce for Cuban pit-roasted pork and palomilla (a thin steak cut from the round and grilled). It is made with lots of garlic and a sour orange tropical fruit called naranjo agria, or sour orange. In my area sour orange is not available so I used orange and lime juice as a substitute. Our orange and lemon tree are packed with fruit right now so I have lots of oranges available. If you are not a fan of lots of garlic don't bother with this sauce as the garlic will really wake you up. This sauce is used on seafood, poultry, pork and beef in Cuba. It is like the Ketchup of Cuba. I like lots of cilantro and used a fair amount;. cut back on it if you want a less pronounced cilantro flavor.
- 1/2 cup olive oil
- 8 cloves garlic, thinly sliced crosswise
- 2/3 cup fresh lime juice
- 1/3 cup fresh orange juice
- 1 tsp ground cumin
- 1/2 tsp ground Mexican oregano
- 1 1/2 tsp kosher salt
- 1/2 tsp garlic pepper
- 1/4 cup cilantro, minced
- Heat olive oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and pale golden brown; about 3-4 minutes. Be careful not to burn the garlic or it will become bitter. Add the lime/orange juice and the spices. Bring to a rolling boil. Taste for seasoning and adjust as necessary. Remove the sauce from the heat and let cool completely. When cool emulsify in a blender until combined. Add minced cilantro and serve.
- The sauce will keep refrigerated for a week.
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