Total Steps
6
Ingredients
9
Tools Needed
3
Ingredients
- 3 tablespoon chopped fresh <a href="/food/835SF6DX/cilantro">cilantro</a> or flat-leaf <a href="/food/GKXHVZLV/parsley">parsley</a>
- 0 teaspoon ground <a href="/food/SWV3CGDQ/black-pepper">black pepper</a>
- 0 <a href="/food/7WDLGSY7/salt">Salt</a>
- 0 teaspoon ground <a href="/food/LC2JZ743/oregano">oregano</a>
- 0 teaspoon <a href="/food/HSLG7ML7/ground-cumin">ground cumin</a>
- 0 cup <a href="/food/NLPYVN22/olive-oil">olive oil</a>
- 8 cloves <a href="/food/FQRPFPP6/garlic">garlic</a>, very thinly sliced
- 0 cup <a href="/food/QX6JL2KT/sour-orange">sour orange</a> juice (or ½ cup <a href="/food/HSBJL3L8/lime-juice">lime juice</a> + ¼ cup
- 0 cup <a href="/recipe/KLNBPT77/vegetable-stock">vegetable stock</a> or reduced-sodium <a href="/food/K862847Y/vegetable-broth">vegeta
Instructions
Step 1
Mojo (MO-ho) is Cuba's national table sauce-a tart, garlicky vinaigrette fragrant with cumin and oregano. No Cuban meal would be complete without mojo.
Step 2
Cubans splash it on everything from seafood to vegetables to sandwiches. The citrus fruit of choice is naranja agria, or <a href="/technique/3JV6BKBV/sour">sour</a> orange. You <a href="/technique/TPWNYF5L/can">can</a> also use a combination of lime <a href="/technique/QDWRNXYW/juice">juice</a> and orange <a href="/technique/QDWRNXYW/juice">juice</a>, as many Cuban cooks do in the United States where <a href="/technique/3JV6BKBV/sour">sour</a> orange is hard to come by.
Step 3
<a href="/technique/XZFHRHHF/heat">Heat</a> the oil in a small saucepan over medium <a href="/technique/XZFHRHHF/heat">heat.</a> Add the garlic and cook for 2 to 4 minutes, or until fragrant and pale golden <a href="/technique/D434P8MH/brown">brown.</a> (Be careful not to let the garlic burn or it will become bitter.)
Step 4
Remove the pan from the <a href="/technique/XZFHRHHF/heat">heat</a> and <a href="/technique/DRM2WPZ4/stir">stir</a> in the <a href="/technique/3JV6BKBV/sour">sour</a> orange <a href="/technique/QDWRNXYW/juice">juice</a> or lime <a href="/technique/QDWRNXYW/juice">juice</a> and orange <a href="/technique/QDWRNXYW/juice">juice</a>, stock or broth, cumin, oregano, and pepper. Return the pan to the stove. Bring the sauce to a <a href="/technique/W7VKDJHH/boil">boil</a> over high <a href="/technique/XZFHRHHF/heat">heat.</a> (Be careful; the mixture may splatter.) <a href="/technique/H3TYV2MZ/reduce">Reduce</a> the <a href="/technique/XZFHRHHF/heat">heat</a> to medium and <a href="/technique/GFSF4J5F/simmer">simmer</a> for 3 minutes, or until the <a href="/technique/PMQVQDJ8/flavor">flavor</a> has mellowed. <a href="/technique/H7TNTGFZ/season">Season</a> with <a href="/technique/DPSVTKVY/salt">salt.</a> Remove from the <a href="/technique/XZFHRHHF/heat">heat</a> and let <a href="/technique/G
Step 5
<a href="/technique/36R8LV5G/store">Store</a> in a glass bottle in the refrigerator for up to a week. Shake well before using.
Step 6
Makes 1 1/2 cups